Verdict: win

Cornbread is one of the many American foods I somehow missed out on during my childhood. I think I ate cornbread for the first time in high school, and it was love at first bite. I don't care much for breads, biscuits, or buns with meals, but I will never skip out on cornbread.

There's a lot of controversy over sweet vs savory cornbread, but I'm a fan of the sweeter, moist style. This recipe is pretty close to my ideal cornbread recipe. It's very simple and quick. I used Bob's Red Mill medium-grain cornmeal, which added more texture than typical cornbread (it was welcomed). I found that greasing the pan with canola/vegetable oil made the edges crispy (which was even more welcomed). I may consider scaling back the sugar by 20-25% (just a tad too sweet). This recipe is easily doubled and can be baked in a 9x13 pan for about 35 minutes.