Cornbread

I made some cornbread today. This is the third time I've made cornbread, and the third recipe I've tried. To me, it seems to taste better if you throw in some chopped stuff: I used some green onions, carrots, and fresh thyme since that's what I had on hand.

I just got a cast-iron skillet, and I think it made a big difference in helping form a nice crispy crust at the bottom of the cornbread. Cornbread in general is nice and hearty and very adaptable in terms of things you can throw in, and luckily today was no exception. One tweak I'll do if I make it again is use less sugar; the recipe called for 2 tablespoons but I think one or even half would be more appropriate. I used the first cornbread recipe in a book devoted to all things cornbread, aptly titled "The Cornbread Gospels." Rose-Anne of the Life, Love and Food blog posted her version of the recipe here, along with a hefty endorsement for the book it comes from.