Kyna's Yummy Cornbread

This is cornbread for people who think cornbread is too dry. Baked low and slow, it comes out soft, moist, and almost cake-like, with none of the crumbly, sandy texture that gives cornbread a bad name.

The gentle heat is the whole secret. A slow bake gives the center time to set without the edges drying out or browning hard, so you get an even, tender crumb from corner to corner of the pan.

A roomy 9×13 means there is plenty to go around, which is why it disappears fast at a potluck or church social, and it travels well too, holding its shape right in the pan you baked it in.

Cornmeal brings the gentle sweetness and that faint, toasty corn flavor, while the long bake locks in moisture you can see when you slice it.

Grease the pan well so the soft bread lifts out clean instead of clinging to the corners.

Kitchen Tips

• Resist cranking the oven to speed things up; high heat dries cornbread out and the slow bake is what keeps it moist.
• Test the center with a toothpick near the end; it should come out with just a few moist crumbs, not wet batter.
• Let it cool slightly before cutting so the crumb firms up and slices clean.
• Store leftovers covered and warm them briefly to bring back the soft texture.

Variations

• Fold in corn kernels or diced green chiles for texture and a little heat.
• Drizzle warm squares with honey butter for a sweeter treat.
• Add shredded cheddar and crumbled bacon for a savory, loaded version.