Yesterday I made cornbread following this recipe. http://thepioneerwoman.com/cooking/2010/10/skillet-cornbread/ I doubled the recipe to fit my 12" cast iron skillet. I used half stone ground cornmeal and half fine ground cornmeal because it wasn't specified in the recipe. I reduced the salt a bit. Otherwise I followed the recipe exactly. The texture was very nice, I like that bit of crunch the stone ground cornmeal gave. But I found that the bottom was too crunchy and the top browned too dark 20minutes in. I took it out and it was beautifully cooked inside, moist and flaky. I'm not one who likes sweet corn bread, but I found this a bit too unsweet for me. Even drenched with honey it didn't balance well. So while the texture is good, the idea is good, it cooked nicely, but something about it didn't thrill me. What could I have done to fix this? Use butter instead? Add a little sugar?