I got this recipe from a former co-worker, and I had actually forgotten about it until this past weekend when making “Thanksgiving dinner” for my parents, who were leaving for Florida for the winter the next morning. My husband and I had it once in the past and liked it, but we didn’t eat it fast enough (or store it in the fridge), and that was a mistake. After a few days it had developed a “stringy” sort of texture and just didn’t taste right. So, this time around when making it I made sure that there would be more people to eat it, and I stored the leftovers in the fridge (it was great the next day warmed up with butter on it for breakfast).
This cornbread has a moist, cake-like texture with a hint of sweetness to it. We ate all but 2 pieces of it that night at dinner, which must mean that it’s pretty good ;).