You had us at 'Bread.'
too wet. As food scientist Shirley Corriher discovered, that's actually just right. Using a low-protein, self-rising flour like White Lily makes these utterly foolproof. If you're serving them with dinner, you could stir a little black pepper into the dough and sprinkle flaky salt on top before baking.And by never-fail we mean: never fail. These recipe has—wait for it—two ingredients: self-rising flour and heavy cream .
Of course, you can off-road this template to no end. Fresh herbs, like chopped dill or chives. Crispy, meaty bits, like bacon or pancetta. Or cheese. Lots of cheese.Meet our test kitchen's best cornbread. It's got a crackly brown butter-scented crust and a never dry, cheerfully tangy center . If you don't have a cast-iron skillet, consider this a convenient excuse to buy one . Like all cornbread, this is best the day it's made.
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