Buttermilk Cornbread
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
Reviews
I thought this was kind of bland I had tested the batter and thought the same thing so I added 2T of honey to add flavor and sweeten it but it did not help.
This is the best corn bread recipe I have ever made. It is a definite keeper.