I have several ‘favorite’ cornbread recipes - which all have qualities that make them unique. This recipe, however - takes all those characteristics and blends them into one great recipe. Like most cornbread recipes, this one isn’t what you would define as healthy. But, if you’re worried about that - you can sub part whole wheat flour for the white.
Two tidbits of information on this recipe. One - it calls for part whole wheat flour. I’ve made it both ways - with the whole wheat, and also without. I personally love it with the whole wheat flour. Granted - it isn’t a LOT, (and you honestly would never know it’s there if you didn’t make it yourself) It bakes up nice and golden either way - so don’t use the fact that you don’t have whole wheat flour already ground and ready to go deter you from trying it without.
You'll find the recipe at: