Cornbread Cornbread is one of the foods upon which our republic was founded. Eat it proudly. Learn to make good cornbread and you never will be without a perfect companion for a bowl of chili or beans or stew. Cornbread is basically the same as muffin batter, but with more liquid, Moore said. For recipes calling for two cups white flour to make a dozen muffins, you can substitute up to one cup of the flour with whole-wheat flour or cornmeal, adding perhaps a little more liquid for a cornmeal version.
Cornbread often is baked in cast-iron pans for a crisp crust.
To make it even crispier, preheat a greased or oiled cast-iron skillet or pan in the oven before pouring in the cornbread batter. Soon, the fat and flour will bind to form crumbles. When the crumbles are that size, stop. Add liquid, and knead very lightly. If they're treated too roughly, it can toughen them.