feat: add The Best Cornbread. Fixes #426.

cook/breads/The Best Cornbread.cook

@@ -0,0 +1,11 @@
+>> source: https://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/
+>> time required: 50 minutes
+>> image: https://www.melskitchencafe.com/wp-content/uploads/2009/08/cornbread-featured-image.jpg
+
+Preheat the oven to 350°F. Lightly grease an 8 x 8 or 9 x 9 inch baking pan (I always use metal; glass pans will bake differently).
+
+For the cornbread, in a #large bowl{}, whisk together the @cornmeal{0.5%cup}, @all-purpose flour{1.5%cup}, @granulated sugar{0.67%cup}, @baking powder{1%Tbsp}, and @salt{0.5%tsp}. Add the @oil{0.33%cup}, @butter, melted{3%Tbsp}, @eggs, beaten{2%large}, and @milk{1.25%cup} and stir with a whisk or #rubber spatula{} until just combined. The batter will be runny.
+
+Spread the batter evenly in the prepared pan. Bake for 30 to ~{35%minutes} until a toothpick inserted in the center comes out clean or with a few moist crumbs.
+
+For the honey butter, whip the @honey{0.5%cup}, @unsalted butter{1%cup}, and @marshmallow fluff{1/2%cup} together with an #electric mixer{}. Best served at room temperature so it is soft and spreadable.

docs/breads/the-best-cornbread.md

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+---
+comments: true
+tags:
+  - bread
+---
+# :corn: The Best Cornbread
+
+![The Best Cornbread](../assets/images/the-best-cornbread.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 35 minutes |
+
+## :salt: Ingredients - Cornbread
+
+- :corn: 0.5 cup cornmeal
+- :ear_of_rice: 1.5 cup all-purpose flour
+- :candy: 0.67 cup granulated sugar
+- :dash: 1 Tbsp baking powder
+- :salt: 0.5 tsp salt
+- :oil_drum: 0.33 cup oil
+- :butter: 3 Tbsp butter, melted
+- :egg: 2 large eggs, beaten
+- :glass_of_milk: 1.25 cup milk
+
+## :salt: Ingredients - Honey Butter
+
+- :honey_pot: 0.5 cup honey
+- :butter: 1 cup unsalted butter
+- :dango: 0.5 cup marshmallow fluff
+
+## :cooking: Cookware
+
+- 1 large bowl
+- 1 rubber spatula
+- 1 electric mixer
+
+## :pencil: Instructions
+
+### Step 1
+
+Preheat the oven to 350°F. Lightly grease an 8 x 8 or 9 x 9 inch baking pan (I always use metal; glass pans will bake
+differently).
+
+### Step 2
+
+For the cornbread, in a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and
+salt. Add the oil, butter, melted, eggs, beaten, and milk and stir with a whisk or rubber spatula until just combined.
+The batter will be runny.
+
+### Step 3
+
+Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes until a toothpick inserted in the center comes
+out clean or with a few moist crumbs.
+
+### Step 4
+
+For the honey butter, whip the honey, unsalted butter, and marshmallow fluff together with an electric mixer. Best
+served at room temperature so it is soft and spreadable.
+
+## :link: Sources
+
+- <https://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/>
+- <https://www.thepancakeprincess.com/2019/11/24/best-sweet-cornbread-bake-off/>

mkdocs.yml

@@ -67,6 +67,7 @@ nav:
       - Pain Aux Raisins: breads/pain-aux-raisins.md
       - Parmesan Pull-Apart Bread: breads/parmesan-pull-apart-bread.md
       - Pumpkin Bread: breads/pumpkin-bread.md
+      - The Best Cornbread: breads/the-best-cornbread.md
   - Breakfast:
       - 1-Bowl Carrot Apple Muffins: breakfast/1-bowl-carrot-apple-muffins.md
       - Apple Pie Overnight Oats: breakfast/apple-pie-overnight-oats.md