I enjoy reading members varieties of the recipes! How boring it would be to read reviews if they were all the same and all did the exact same thing. Duh! SO for my review, I have made this cornbread all my life and I am a grandma that learned it from my grandma. Buttermilk is always the key in making cornbread. Flour is another key because it makes it easier to consume without choking. I make this with white cornmeal, not yellow. I always use either a lodge cast iron skillet or a lodge cast iron biscuit pan. I reduce the sugar and I reduce the flour. In fact, I don't even measure. I mix everything in a bowl. I always heat the cast iron pans with oil first before pouring in the batter. It's fun to play around with this recipe. You can of course, make changes to suit your preferences and even make additions as in adding corn, etc.
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I enjoy reading members varieties of the recipes! How boring it would be to read reviews if...