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My buddy told me my cornbread was a brick, he was right
Last month I brought my go-to cornbread to a potluck and my buddy Josh took one bite, set it down, and said "this could anchor a boat." I was offended at first, but he was right. I was baking it at 375 and pulling it the second the toothpick came out clean, which made it dense and dry inside. I dropped the temp to 350, preheated the pan in the oven with butter before pouring the batter in, and let it rest 10 minutes after. First batch after that came out golden with a real crust. Anyone else get humbled by a friend's comment and actually fix something?
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