s attested by my recent kitchen debacles, I’m not much of a baker. So that should be enough evidence for you to believe that this really is the simplest homemade baked good in existence. My mom has been making this cornbread for us since we were kids. Now that it’s fall, it’s all I want to eat alongside a steaming stew, or grilled with butter and a cup of coffee. It’s soft, fluffy, and sweet — a departure from traditional cornbread, but delicious and so easy that there are literally only two steps: mix and bake. Unless you count the third one: devour.
10 Oct 2012