A delicious cornbread recipe from avowed cornbread lover, Crescent Dragonwagon. This is one recipe from her series on hosting “An Easygoing New Year’s Day Brunch.” Find her expert tips here, and additional recipes on her Deep Feast blog here. Photo credit: Mark Boughton for Relish magazine.—Editor
“You might want to double this; most people will want at least two pieces. The batter will fill the pans only about halfway up; it’s so moist that otherwise the middle part won’t be done. This way, you get the nice moist center, but a lovely crisp-crunchy cheese topped crust.
This recipe, too, can be largely done ahead: combine the dry ingredients a night or two or three before. Leave this dry mix in a tightly covered mixing bowl. Combine the wet ingredients, and refrigerate them, again, a couple of nights before is fine, in a suitably sized container. Have the grated cheese ready, too. Then, on the day of, preheat the oven, pick up at step 4, and you’re in business.”