Is there anything worse than dry cornbread? Seriously, I have tried who-knows-how-many recipes for cornbread and each and every one of them turned out dry and bland. That is, until I made this recipe from Marc’s mom. This isn’t just plate-filling cornbread that is used to sop up leftover baked beans or chili and is a mere afterthought of the meal. Oh no. This is show-stopping cornbread. It’s moist, flavorful, and even when eaten with a meal of finger-lickin’ ribs and sweet baked beans it was still a stand out side dish.
Of course I had to make one minor adjustment to the recipe. When Marc’s sister looked at the calorie count of the printed out recipe and announced that it was loaded with calories, I decided to decrease the amount of butter. It gets a lot of its moistness from the creamed corn and eggs and I just didn’t think that it needed a whole stick of butter in it too. It wasn’t missed at all and still turned out delicious. This is also an easy recipe to double, which is great when cooking for a crowd.