Here is my almost-summer wish for us: I think we should bring a pan of freshly-baked, thick, buttery, crisp on top, and plush with a flavor that absolutely reverberates with corn underneath, to your next park/picnic/potluck. It goes so well with summer salads and snacky things. And when cornbread is good, really good, it feels criminal not to share. This is.

If you go way back on this site, you might know I’ve been on the hunt for my forever cornbread recipe for almost as long as I’ve been blogging here. I’ve shared a few over the years that I like very much, they’re good cornbreads, I tell them while scritching them amicably behind their ears. But it wasn’t until more recently that I found the cornbread that will end my cornbread studies. Whatever will I do with my newfound free time? [Yes, write that next cookbook, I know.]

It started with a recipe from Cook’s Illustrated, but I’ve tweaked it a bit in the approximately 38 batches I’ve made in the last two years — less sugar, more corn, no waiting for ingredients to warm up, and one bowl — we’re going to make the whole thing in a blender or food processor. We’ll melt the butter in the skillet we bake the cornbread in, and it’s going to swirl around the top as it bakes, lucky us.

The edges get crunchy. The rise is gorgeous. You’ll throw some foil over it and take it to the nearest park, along with some salted butter (yes, buttery cornbread needs more butter on each piece, it’s not even up for debate) and regular or hot honey, if you’re into it. You’re going to spend as much of the summer as you can outside with your favorite people, away from endless screens. You have definitely earned this, and I hope it’s as delicious as it can be.

Something new and exciting! I have launched an SK YouTube channel. Through the end of July, there will be a new recipe video each Wednesday morning. This summer I’m focusing on SK forever favorites. If you subscribe to the channel, you won’t miss even one (plus, YouTube cares a lot about number of subscribers so it helps me too). I hope you love it.

6 months ago: Vanilla Custard Slices
1 year ago: Beach Bean Salad
2 year ago: Raspberry Crumble Tart Bars
3 years ago: Ice Cream Cake Roll
4 years ago: Strawberry Graham Icebox Cake and Broccoli Rubble Farro Salad
5 years ago: Almond-Rhubarb Picnic Bars
6 years ago: Toasted Marshmallow Milkshake, Fake Shack Burger, and Swirled Berry Yogurt Popsicles
7 years ago: Carrot Salad with Tahini and Crispy Chickpeas
8 years ago: Greek Salad with Lemon and Oregano and Two Classic Sangrias
9 years ago: Vidalia Onion Soup with Wild Rice and Tzatziki Potato Salad
10 years ago: Classic Cobb Salad, Lime Yogurt Cake with Blackberry Sauce and Blue Cheese Scallion Drop Biscuits
11 years ago: Asparagus, Lemon and Goat Cheese Pasta and Raspberry Buttermilk Cake
12 years ago: Martha’s Mac-and-Cheese, Crisp Salted Oatmeal White Chocolate Cookies
13 years ago: Cherry Cornmeal Upside-Down Cake
14 years ago: Homemade Oreos and Cellophane Noodle and Roast Pork Salad