This corn bread is actually a lot more like bread than I thought it was going to be. When I think of corn bread I think of sweeter cakey bread, not an actual bread made from corn meal. I looked at a lot of the recipes coming up, and they actually seem like real bread made with corn meal, which I'm actually excited about. I went into this section thinking that I would just be making a dozen and a half different cakey sugary corn breads. So to start, I think I actually like this bread more than yesterday's bread. There isn't any sugar in it, which I'm not used to, and it didn't really rise much. It's not as soft either, which makes it a lot easier to eat. I don't really know what to compare it to, but I think this might be just some regular corn bread to people. I'm still not a fan of buttermilk, and I don't know if that will ever change, but everything else about this bread was great. I'm really happy how it turned out.
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