Best Cornbread Recipe

So here’s the deal. The title “best cornbread recipe” is totally a fake title, designed to trick you into trying this recipe. It’s not that this isn’t an awesome cornbread recipe, because it is. But EVERYONE’S taste in cornbread is different. Some like it dense, some like it fluffy and light. Some like it sweet and some will scream like mad if you even think to put sugar in it. But this recipe, with a lot of tinkering from me, is the perfect middle ground of fluffy and dense, just sweet enough to make you think of fresh corn off the cob but not too sweet that your Arkansas friend will scream at you for doing it wrong. It also has an extra touch of corn flavor, because I use a little bit of corn flour (not corn starch, corn flour which is a gluten-free flour made from ground corn). But if the corn flour is totally weird for you or you don’t want to buy it just to make this recipe, omit the bread flour and the corn flour and use a total of 1 cup (140 g) all-purpose flour in place. And Brad, if you’re reading this, email me. I’d love to know how you’re doing!