Preface: this recipe is not a proper cornbread recipe. Consider yourselves warned, Texans! But suspend your outrage, because this recipe is delicious. And that’s all that really matters in the end, isn’t it? Yes? Yes.
The traditional way to bake cornbread is in a cast-iron skillet. It gives the cornbread a crunchy exterior that some people prefer. However, since many people don’t have access to that lovely piece kitchenware known as a cast-iron skillet (which can be used as gym equipment and an assault weapon – so versatile!), we’ve modified the recipe for a muffin pan. Plus, mini muffins! Everyone loves mini muffins. You can eat eight in a row and never feel the slightest ping of guilt.