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Grandmother's Buttermilk Cornbread
My first attempt at making cornbread from scratch and I will look no further for a recipe. I followed the recipe exactly, except that I had no buttermilk, so substituted 2 T of the milk with lemon juice. I made them as corn muffins simply because I was in a hurry and wanted them to bake a little quicker (approx. 22 minutes, as another reviewer mentioned). Delicious, sweet and moist and most importantly, my husband and kids loved them!
3 users found this review helpful
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Reviewed On:
Jul. 6, 2012
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