I question why one can't obtain reliably tasty and fresh cornbread at cafes and bakeries. Cornbread is not only delicious on its own, but it's the perfect accompaniment to soups and dishes like red beans and rice, not to mention gumbos. Maybe we're just not eating enough gumbo. Maybe that's it. I made this recipe from Dorie Greenspan's "Baking From My Home to Yours" cookbook. I'll continue in my quest to keep fresh cornbread on America's table. It deserves our love just as much as any fancy yeast bread.