This corn bread seemed like your pretty standard recipe, but with a few added touches. For one, it has a bunch of cream and it, and only uses milk as the liquid. In the book he describes it as "a dairyman's dream." This was quite the turn off for me, because that amount of dairy seems like too much dairy. But the cornbread turned out okay, so I can't complain too much. It doesn't have any sugar in it, so it's still not hitting that mark for me. Like the other corn breads before it, it was super easy to make and bake. Another thing about this bread is that it is supposed to be made super thin, and because of that I had to use two pans to fit it all.
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