Thanks again to Byron Bills for the cornbread recipe. It was fantastic. As you can see, I browned (or rather blackened) the top a little too much but other than that (and making too much for the pan size) the cornbread was delicious. The recipe was for a 12" dutch oven and I cooked it in a 10" so some of the batter I made separately into muffins. I probably should have made a dozen muffins instead of 6 muffins because the cornbread was a tad moist (not doughy but just with a moister crumb) in the middle. We're just moving right along with our dutch oven cooking this year. By the way, at first our children thought it looked like yellow cake and were actually happier that it was corn bread. We're just not really cake fans although we do like cake occasionally. Keep looking for more dutch oven delights in the future!
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