Cornbreads come in many variations, and you’ll find many debates online about ingredient choices, primarily centred around egg-content and added sugar. For my tastes, I sought out a cornbread that wasn’t too eggy and didn’t require sugar. My fresh-milled cornmeal is really flavourful, so added sugar isn’t essential. I made a few different recipes and settled on this one I found at Simply Recipes. I’m not going to reprint it here because I haven’t altered it a bit so you should go give them the traffic.
Pictured: a poor photograph of a batch I made with my blue cornflour. As of publishing this post, you can’t get blue cornflour in my store, but it’s coming soon.
Enjoy!
