Last year I read Melissa Clark's cookbook cover to cover and marked with red tabs all the recipes I wanted to try. Among them was this cornbread. Not just any cornbread, but nutty, brown butter cornbread flecked with tender corn kernels. It sounded irresistible, and it only took me a year to finally make it.
We had a friend over for dinner recently and I made a vegetarian version of this beef chili. Since chili isn't complete without cornbread, I finally had an opportunity to try this recipe, and I might be done looking, actually. When you combine our internet searches, cookbooks, magazine subscriptions and food blog browsing, you sometimes don't know where to start when it comes to deciding what to cook, or which recipe to use for a particular dish. It's very easy to become overwhelmed with the amount of recipes there are in the universe.