Cornbread is a so-called quick bread, because it doesn’t contain yeast and doesn’t require any rising or kneading. All of which makes it ready to bake in a flash!
Another great thing about cornbread is that no two recipes need be alike. You can mix and match ingredients as you see fit. Play with the type of cornmeal (coarse or medium), the flour (whole wheat or not), the cheese (cheddar or monterey) and the acid (buttermilk, sour cream, or yogurt). Add corn or jalapeno slices . . . or both . . . or neither.
I made this particular recipe twice, Continue reading