I originally blogged about this recipe in 2013. I’ve made it several times a year and it’s the only cornbread recipe I make now.
It’s delicious, really, really delicious. There’s just a touch of sweetness and it’s the prefect compliment to a bowl of spicy chili. The top and sides are crispy, but the middle is soft and crumbling. I prefer it at room temperature, while my husband likes it a little warm with a smear of butter.
