“Cornbread can be quite divisive. Personally, I’m partial to the sweet cake-like version. I’m not saying this particular recipe is authentic (it has sourdough in it for crying out loud), but it’s definitely delicious. My version of cornbread is sweet, fluffy with the perfect balance of cakey and crumbly. What takes this cornbread over the edge is the caramel-flavored crust that’s crunchy and golden all over thanks to the heat retention capabilities of the Challenger Bread Pan! This recipe uses Quaker yellow corn meal.” — Challenger Ambassador and Recipe Creator, Hannah Dela Cruz.