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Man am I a sucker for a good cornbread, and this one is my favorite! This recipe came from my dad who adapted a regular cornbread recipe because he was trying to replicate a cornbread dish he had at a restaurant once. I don’t even remember if he was successful in recreating it, but I do know that I love it and could seriously eat a whole pan. It’s so good & simple.

This cornbread makes a great side dish for enchiladas, chili, or any Mexican dish. Heck, I even bring it to Thanksgiving dinner every year because it’s so good, & people always ask me to bring it again! It’s a winner for sure!

To make it, using a hand mixer, stand mixer, or a good wisk with some muscle behind it, beat together the eggs & milk. Then add in everything else & beat until there’s no chunks of butter left.

Then pour it in a greased 9x13 pan & put in a 350 degree oven for 45-50 minutes. To check it it’s done, I insert a toothpick into the center and if it comes out with wet batter on it, then it needs to cook a little longer. When the toothpick comes out clean or with crumbs on it, you can pull it out!

If the top is getting a little too golden for your taste & it still needs to cook a little longer, then loosely set a piece of tin foil over the top of the pan & it’ll keep it from browning, but allow it to keep cooking.

This cornbread isn’t dry and crumbly like some others. It’s delectably moist(can we say that still?) and flavorful! I love to eat it by itself and it' makes a great side dish as well! Check out this White Chicken Chili recipe here!