I only ever notice cornbread when it’s being served as a side dish alongside cob and corn and vegetables. But even during such a moment, it’s always temporary. My focus always immediately goes straight to the roast chicken. I will pour gravy all over it and devour it with gusto like a hungry man deprived of food for days. The rest of the meal feels almost like a decoration until I decide that I might as well eat the accompanying side dish because I am still hungry.
No offense to cornbread, but that’s how food life really is. The main star steals the show. Unfortunately, cornbread is just the supporting one.
But that’s not the case in this recipe that I’ve found over at Food.Com. It claims that this cornbread recipe is so good it doesn’t need other dishes to prove its worth.
Photo courtesy of Food Network. Recipe courtesy of Betty Crockers via Food.Com.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Tastes best when hot from the oven.