Carrol's Extra Moist Cornbread

I've made this recipe on numerous occasions, for both home use and as a component of a brunch dish for restaurant use. It's easy to make and it's quite easy to scale the recipe up to fit a 9x13 pan. I've also used a version with added anaheim or poblano chiles and crushed chile flakes for use in a restaurant lamb dish. It's rich and tasty, like a lot of the recipes in this book, many of which I've made. Recommended when there's a need for multi use cornbread with a little more "body."