i am moist cornbread challenged; however, this recipe does provide a very moist and good cornbread (it won 1st place at 2000 national cornbread festival and is from kay gay and helen hollansworh of gulf shores, alabama). preheat oven to 375 degrees. ingredients: 3 pieces thick sliced bacon 1 stick butter, melted and cooled 1/4 cup milk or buttermilk 6 dashes of hot sauce 1 medium onion, chopped 1 lb of shrimp, peeled, deveined, cooked, chopped 4 eggs 1 pkg 6.5 oz martha white yellow cornbread mix 1 10 oz. pkg frozen spinach or broccoli thaw and squeeze out all juice 2 cups finely grated cheddar cheese (reserve 1/2 cup for topping) in a 10 inch iron skillet fry bacon until crisp, remove from pan, cool and garnish (crumble). pour off excess grease, wiping crumbs from pan with paper towel. leave just enough grease to coat sides and bottom of skillet. place skillet in pre-heated oven. in electric mixer, beat eggs until light and fluffy. add cornbread mix, milk, melted butter, and hot sauce until blended; then mix in onion, squeezed spinach or broccoli; fold in chopped shrimp and cheese except for 1/2 a cup. remove skillet from oven. place mixture in hot skillet and top with remaining cheese. bake for 30 minutes or until pick comes out clean. remove from oven and garnish with crumbled bacon and chopped parsley. cut into 8 wedges.