Don’t get me wrong, I like cornbread. I’m just not obsessed with it–I’ll eat it but I won’t devour it or fight for the last piece or anything like that. My major problem with it is if it’s too sweet or too dry–the result becomes a bit cloying for my tastes. This recipe doesn’t have those problems: it is fluffy, moist, and not at all sugary. That’s a good thing because there are so many foods that corn bread goes really well with–butter for one (guilty pleasure!), but chili, barbecue chicken, and huevos rancheros also come to mind.