A Southern classic with a decadent twist — tender, golden pecan cornbread made with Texas buttermilk and Coyote Creek eggs, served with whipped cinnamon butter and a drizzle of rich Mexican cajeta. Sweet, nutty, and irresistibly warm.


HEATING INSTRUCTIONS:

Preheat oven to 325°F. Remove lid or packaging and cover the cornbread loosely with foil. Bake for 15–20 minutes, or until warmed through and the center is soft and fragrant. Let rest for 5 minutes before serving.

Be careful not to over-bake.