This is my absolute favorite restaurant quality cornbread recipe. It comes out perfect every time.

https://www.onceuponachef.com/recipes/everyday-cornbread.html

This is OP. We have a cast iron skillet. I will try that. We don’t like it very sweet. I’ll also give sour cream and an extra egg a try.

Thanks!

Do you have a cast iron skillet? This is my favorite recipe.

https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe-2012669

Of the box mixes, Krusteaz Honey Cornbread is by far the best. If you aren't going to make it from scratch, that's the one to use.

Look up a recipe for cornmeal muffins w sour cream.

Especially delicious w blackberries mixed in.

I like the Smitten Kitchen Perfect Corn Muffins. They are calorie bombs, but they have a plush texture and are delicious:

https://smittenkitchen.com/2015/02/perfect-corn-muffins/

Needs more sugar to be moist. You can either have sweet moist cornbread or savory crumbly cornbread.

Our cornbread was so much better once we started baking it in a preheated cast iron skillet!

Once you make your own cornbread even high end restaurant quality is crappy

But it premade from wegmans

Anonymous wrote:I like the cornbread mix from Trader Joe's.

We like this too, I add an extra egg.

Forewarning it's very sweet, so if you don't like a sweet cornbread, look elsewhere

I like the cornbread mix from Trader Joe's.

I grew up on Jiffy. I don’t remember it being this dry until the last few years. I’ve added extra butter and other things to try to get the texture restaurants have. It’s not too moist or Casey. Just buttery and the sides and bottom get really crisp and brown. Can you help me make a not too dry, buttery corn muffin for Thanksgiving.