I've made this many times now, and it's turned out perfectly each time. My modifications: 1) I use somewhat less than the suggested amount of sugar. The cornbread is still sweet. 2) I use a 10 in. cast iron skillet. I put about 3/4 tablespoon of unsalted butter in the pan, and put it in the oven while it's preheating. Then I take the pan out after a few minutes, when the butter is melted but not yet browned. I swirl the pan around (carefully!) to evenly coat it with the butter, and then pour in the batter. This way you get a nicely browned crust. Usually I end up baking it for longer than the suggested time, but it seems to be oven-dependent. This cornbread has been a big hit every time I've made it for someone. I think that cast iron is the key to making this a great recipe vs. a good one.
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I've made this many times now, and it's turned out perfectly each time. My modifications: 1)...