I've been looking for a cornbread recipe like my
mother made when we were kids, and this is it! I
cut the amount in half, and it fit nicely in my 8 inch
skillet. I followed the recipe exactly and it made
true, southern cornbread, with the buttermilk adding
a nice tang to the taste! I did, however, find the
texture and crust to be too "cake-like." I made it
again, but changed the cornmeal to flour ratio from
1:1 to 2:1 (more cornmeal and less flour) and it was
perfect, to me. Served it with a pot of brown beans
and I was in heaven. If you like your cornbread
unsweetened, then this is the recipe for you. Five
stars and highly recommended!
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