I love savory more than sweet, so I use the recipe part to a T, except only 1/4 cup of sugar. Then change up the process a bit. That's why I didn't give it a full 5. For southern style goodness, you want to use the whole stick of butter in the batter, and another 3 Tbsp in your 9" cast iron skillet. Keeps it super moist and, well, buttery! Heat up that extra bit of butter in the pan in the oven while you preheat it and mix the batter in a separate bowl, then carefully pour it into the hot, buttery skillet and bake as directed. The butter will ooze up the sides and over the top of the batter, making a beautiful crust. (If you get interrupted while mixing, though, pull out the pan so you don't scorch your butter.) Also key is the buttermilk...I don't keep that on hand, so I mix a half cup of plain full-fat ("traditional") Greek yogurt with enough whole milk (or even ranch dressing!) to make a cup, then stir in a Tbsp of lemon juice. Then, when you mix in the baking soda, it reacts and foams up really nicely, keeping the bread nice and fluffy. t's also great with some corn or chilis or grated cheese or all of the above...just stir it into the batter before you pour it into the pan. It's dangerous to have this around the house because I find excuses to have just one more piece (warm and toasty with milk or cream soaked in for breakfast? Yes, please!) so before I know it' it's gone and I have to make more!
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I love savory more than sweet, so I use the recipe part to a T, except only 1/4 cup of sugar. ...