I found the trick to cornbread is to use lard or rendered bacon fat, and raise the temperature the stated recipe by 10⁰ and cut back on the time. It requires watching a little bit more but when the top is starting to brown and the sides are brown, take it out. Raising the temp, makes the outside crunchy and inside for moist and almost custard like

I’m going to have to give that a try

Call me crazy and I know there’s so many different kinds of bread one could make not including additions but plain white bread straight from the oven is amazing! Good job!