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Grandmother's Buttermilk Cornbread
I made a trial batch before Thanksgiving to try it out and thought it tasted too "cake-like". So for the real thing, I used 1.5 cups of cornmeal and .5 cups of flour. This gave a better, more corny taste. I also tossed in about a 1/2 cup of canned corn (not creamed). Don't worry. The corn will become really soft and disappear into the bread.
1 user found this review helpful
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Reviewed On:
Nov. 28, 2008
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