Cornbread, still warm from the oven:
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This is a more “old-fashioned” recipe - modern ones seem to use a lot of flour and a little cornmeal, which makes a very soft, cake-like cornbread.
This is nearly all cornmeal and very little flour, so it’s more coarse, more dense, and more like what I ate growing up.
Check out that edge - that’s what 2 tablespoons of hot bacon grease in a 9-inch pan gets you!