Cornbread

Store in an airtight container or wrapped tightly. Cornbread dries out quickly at room temperature. Reheat gently in a 300°F oven to restore moisture.

Use buttermilk for tanginess and tender crumb; regular milk works but gives a less flavorful result

Don't overmix the batter—lumps are fine and lead to a lighter texture

Preheat your baking pan (cast iron is traditional) so the cornbread develops a golden crust

Serve warm for the best flavor and texture

Overmixing the batter, which develops gluten and makes the bread tough and dense

Using all cornmeal instead of a mix with flour, resulting in a crumbly or gritty texture

Underbaking—check with a toothpick for doneness

Skipping the hot pan—a cold baking dish won't give you that desirable crispy exterior