I'm on a quest for the perfect cornbread. I've learned that I like it made with a high proportion of cornmeal to flour, little to no sugar, buttermilk, cast iron pan, and bacon fat. The last variable to figure out is eggs - I've seen anywhere from 1-4 eggs included in recipes. What is the effect of more or less eggs on the final product?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)