The only reason I didn't give a full five stars was that the texture was crumbly; otherwise, this recipe makes an excellent, moderately sweet cornbread. I followed the recipe to the letter, with the exception of baking it in a 10" cast iron skillet. I let the empty skillet heat up in the oven as it preheated and made sure the oven temp got up to 400 (I have an oven thermometer -- so should you). Then, I melted a little butter in the skillet to coat it, and poured in the batter. This resulted in a very nice, crunchy brown crust and a moist interior -- just the way I like it. I baked the cornbread for exactly 20 minutes, but wonder if I could have gone for even less time, thanks to the heat-retaining cast iron. Next time, I will modify this recipe by (1) heating the milk to scalding and soaking the cornmeal in it, and (2) adding an egg to the recipe. One final note: I used the full amount of baking powder, but used an aluminum-free brand. Perhaps the reason people have reported off-flavors is not because of using too much baking powder, but because they are using baking powder that contains aluminum and gives a bitter flavor to baked goods anyway.
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The only reason I didn't give a full five stars was that the texture was crumbly; otherwise,...