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MY GRANDMOTHER would refer to this recipe as "comfort food", made from ingredients available on the farm or staples found in her pantry. She always cooked the corn bread in her "seasoned" black skillet, and it turned out slick as butter every time. -Elizabeth Cooper, Madison, Alabama
This recipe is:
Quick
Nutritional Facts 1 serving (1 slice) equals 228 calories, 6 g fat (1 g saturated fat), 56 mg cholesterol, 684 mg sodium, 36 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Buttermilk Corn Bread in Reminisce March/April 2000, p49
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Reviewed on Feb. 13, 2010 by 071246lm
This is the best corn bread recipe I have ever made. It is a definite keeper.
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