On chilly days I love to make bread to go with my meal.  If I have a whole day to spend at home I prefer to make a yeast bread.  To me the process and smell of bread-making is both warm and comforting in this sort of weather.  However, last week when I made beef stew, I didn’t have the luxury of time.

To accompany the stew I decided to make cornbread.  Cornbread is one of those recipes that I have spent a great deal of time perfecting.  I like a cornbread that is filled with cornmeal and has a crunch.  However, I don’t want it to be dry and crumbly.  It should be slightly moist and have a hint of sweetness.

After making many different varities of cornbread over the past decade, I finally have created a recipe that produces the exact cornbread that I want.  Best of all, not only does this cornbread appeal to me, it appeals to all of my family!