Bake in the oven at 400 degrees for 20-25 minutes until golden brown.
Once the cornbread is done, rub the tob of the cornbread with the other half of the butter.
Let cool for 5 mintues, cut and serve warm with a dollop of room temperature butter.
The recipe is simple, easy and delicious. The cornbread is even better the next day topped with fig jam or served with soup (See Blackeyed Peas Soup recipe).
Thank you Francesca for sharing your time tested family secret. Love you...and I wouldn't be the cook I am today without the decades we spent sharing and cooking in the kitchen.
Thanks for reading my blog and remember... cooking with love always makes any recipe taste better.