Making corn bread is simple. For stand out corn bread use fresh local
cornmeal if you can get your hands on it, quality product will have a
sweeter smell. Mix the batter by hand, it should never be over mixed,
lumps are good. Heavy dark pans and cast iron skillets make crustier
cornbread. If you want to make cornbread ahead of time, it will freeze
well for up to six weeks.
