My Dad loves cornbread, so I'm always trying different cornbread recipes. I threw this one together today after church, to go with a spicy chicken tomato soup I made, and it turned out great! We all really enjoyed it :) The flavor was really nice, as well as the texture. I also enjoyed the crunchy-ness of the browned top.

We really liked this cornbread with lots of butter and honey. I am originally from the south and it's not what I'm use to. I made navy beans also and expected to have beans and cornbread, but I did not like it that way. My husband loved it and came home the next day asking for some as a snack.

This has a good texture as far as baking powder breads with cornmeal go.

Not only is this great fresh as a side dish to soup, but it makes me a tasty bedtime snack later!

Cornbread is a real hit or miss food. There is a fine balance you have to reach in regards to flavor and texture. A great tasting cornbread can be quickly forgotten if it is too dry and crumbly, and vice versa. Happily this recipe reaches a nice a wonderful balance between taste and conistency. The cornbread is soft and moist when served warm (either fresh or reheated in foil) and has a wonderfully meaty texture that I really enjoy.

This recipe is easy to make--you can even store the dry ingredients in zipper bags for future use. It also is a flexible dish, working well as a side dish for soups and chilis, a breakfast item, or even as a snack. My preferred method of consumption is with a small amount of butter and hot honey drizzled over top. The only downside to this recipe is that you don't want to let it sit around and get dried out.