Cooking cornbread in a cast-iron skillet renders the outside crisp and buttery, while the interior is moist and crumbly.
I have adapted this recipe, adding in agave syrup, taking out the eggs, making my own buttermilk from soymilk and turning it gluten-free.
These black-eyed peas are every bit as satisfying as the bacon-laced version you may have grown up with. And don't forget the cornbread!
Baked goods have been a staple in the western human diet for thousands of years, but there have been many refinements to the baking industry.