pushing the temp to 425
Depending on what's in the oven, I cook it anywhere from 375 to 425.
I think it stays more tender, moister and more granular (better crumb structure) at 390.
But that's just me and I know it has to do with flour content Buttermilk/water ratio, too - probably more than temp. Problem is, I'm not nearly as careful to measure stuff as I act on here. when I make cornbread I usually just dump, mix and eat. I have made it so many times that it always comes out close to th elook of that photo I posted - which was close to perfect for some reason.
Oh and sometimes at high 400+ temps I turn my back and get the top too brown.
Should have been listed in that "Top 20 Kitchen Mistakes MeridianDog Makes" list that someone published this past week.