Cornbread

When I was deep in recipe development mode for The Mill, I was searching for a baked good that would really highlight freshly milled grains, but that I could also make year-round. I wanted something that I could see myself eating on the regular, something uncontroversial, unfussy, unassuming. I went looking through my old notebook for ideas and immediately came upon a potential solution: cornbread. Yes! Now I just had to figure out how to make it. I tried a ton of different recipes from any