Cooking Light, January 2004
This was really crumbly and needed some sugar…more than what I already added to the batter. I added 2 T of sugar (not splenda) to the batter because I like my cornbread a little on the sweet side. I hated the cast iron pan in the oven before pouring the batter in. It was really crumbly in the middle, even though the knife came out clean. I’m not sure why that was. It was cornbread. Not something I’d really write home about, but it was quick and easy.
Measuring cups and spoons
Cast iron skillet (or other round baking dish)