Like you, I've tried many cornbreads, but this one is my favorite. It's hearty, but not too sweet. A simple trick is to pre-heat your cast-iron with the oven to get a nice crispy crust, without sacrificing the moist interior.
While I've changed quite a bit of the recipe, I still call it "Barbara's cornbread."She's the type of cook that can make this without a recipe, measures the salt, soda, and powder in her hand, eyeballs the honey, and it comes out perfect. I've adapted this recipe to make it gluten and egg-free because that's how my body feels best, but to me, it's still "Barbara's Cornbread." This is probably the recipe that has been requested by me the most. Enjoy.
1 Tbsp flaxseedflaxseed, ground
2 Tbsp warm water
1 cup cornmeal
1 cup almond flour
1 tsp salt
2 tsp baking powder
1/2 tsp soda
1 cup oat milk
1/4 cup butter, softened
1/8 cup honey
Preheat oven (and cast-iron) to 425.
Mix ground flax seed with warm water.
Combine dry ingredients in a bowl, mix well.
Mix wet ingredients (including flax & water) in a bowl, stir well.
Combine wet & dry.
Bake for 15 minutes.