I tried Ina Garten's easy cornbread. I love the recipe so much that I now make it for every Thanksgiving.

Ina Garten's brown-butter skillet cornbread needs only a few basic ingredients.

To make Garten's cornbread, which serves 10 to 12 people, you'll need:

• 3 cups of all-purpose flour
• 2 cups of whole milk
• 1 cup of fine cornmeal (Garten says this makes moister cornbread than medium grind)
• 1 cup of sugar
• ½ pound of unsalted butter
• 2 extra-large eggs, lightly beaten
• 2 tablespoons of baking powder

I began by melting the butter in a 10-inch cast-iron skillet over medium heat.

I continued to heat the butter until it became browned but not burned, listening to Garten's advice to "watch it very carefully!"

Once the butter was ready, I poured it into a bowl and added the milk and eggs.

I whisked the milk into the butter before cracking two eggs into the bowl.

I have to admit, I forgot to lightly beat the eggs before adding them to the mixture — but it didn't seem to affect the cornbread at all.

I added my dry ingredients in a separate bowl.

I added the flour, sugar, and cornmeal, along with the baking powder and some kosher salt.

I whisked all the dry ingredients together, then made a well in the middle.

Barely five minutes had passed, and my batter was almost ready.

Then I poured the butter-and-milk mixture into the well.

Per Garten's instructions, I stirred everything together with a rubber spatula until it was just combined. The "Barefoot Contessa" star said it's OK if the batter looks a little lumpy.

My batter was almost ready. But first, it needed to rest a little (relatable).

Garten's recipe calls for the batter to sit for 15 minutes. She said this step is essential to getting the best cornbread possible, so be patient!

After the 15 minutes were up, I poured my batter into the skillet.

Make sure you don't wipe out your cast-iron skillet after melting the butter. Just throw the batter right in.

I smoothed the top, sprinkled it with sea salt, and threw the cast-iron skillet into the oven.

Garten's recipe says to bake the cornbread for 35 to 40 minutes at 350 degrees Fahrenheit. After 35 minutes, I stuck a knife in the middle, and it came out clean, so I knew it was ready.

One thing to note: If you're using an 11 ½-inch skillet, Garten recommends baking your cornbread for only 25 to 30 minutes.

My cornbread came out a gorgeous golden brown.

Garten's brown-butter skillet cornbread makes for a beautiful centerpiece at the Thanksgiving table. (We all know no one really cares about the turkey.)

But would it taste as good as it looked?

You could feel how moist the cornbread was just by cutting into it. Everyone at the table agreed it was one of the best they had ever tasted.

I could write an essay on how much I love this cornbread. It was so moist and fluffy, with the sweet and savory elements working together in perfect harmony. We were all stuffed, but everyone at the table couldn't resist getting seconds of the bread.

"The salt really brought out all the flavors," my friend Oliver said. "10/10, would recommend."

"So delicious," my fellow taste tester Kayla added. "The outside had a nice salty and crunchy texture, while the inside was moist and sweet."

Garten's cornbread has earned a permanent spot on my Thanksgiving menu.

There's no doubt in my mind that Garten's brown-butter skillet cornbread was the star of our meal. It was perfectly baked and still tasted just as moist when we ate leftovers a day or two later.

Seeing that cornbread come out of the oven, so beautiful and golden, made me feel like I was about to get a Paul Hollywood handshake.

Now I look forward to making it every Thanksgiving.