Made this for New Years Eve to go with some black eyed peas, rice and collard greans. Because I dislike the smell of buttermilk, I used a powdered buttermilk substitute from the baking section at my grocery store. I thought the taste was ok, but my fiance' liked it. He asked me to make it again for a football party, so I did, using real buttermilk (while I held my nose). :-) Everyone luv'd it including me. Very moist with just the right amt. of sweetness and an overall good flavor. I guess by using real buttermilk, that made the difference. I even drizzled a little melted butter on it after it had baked, so no one even asked for butter to spread on their pieces. I made a full size aluminum pan of this by quadrupling the recipe and with that much only a few small pieces were leftover. Many people went back for seconds or even took some home. I had one friend say that it was the best cornbread that he'd ever eaten and couldn't believe I'd made it, let alone from scratch. Yes, I'm patting myself on the back. LOL
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Made this for New Years Eve to go with some black eyed peas, rice and collard greans. Because...