Start by preheating your oven to a toasty 400°F. Pro tip: if you're using a cast iron skillet, throw that in the oven to heat up—it gives those crispy edges we all love.
Now, let's get our ingredients in order. Room temperature butter, a bit of sugar (not too sweet, trust me), and crack those eggs. Whisk it all up until it's creamy.
Fold in the dry ingredients to the wet until you've got a smooth batter.
Drop a tablespoon of butter in there, let it melt, and then pour in your cornbread mix. This combo is the secret to those crispy edges.
And there you have it, a simple, crispy-edged, and moist cornbread ready to steal the show in your next cornbread dressing!