Perfect sweet cornbread!!! This is so easy to make why would you buy a premix?? It is moist, sweet, no bitterness, and easy to freeze and take out what's needed! I printed this recipe several years ago and it is my go-to recipe for cornbread. I never keep buttermilk on hand but the substitute I use is 1 cup milk plus 1 tablespoon white vinegar, let sit 10 minutes. I make sure to start with that step so it is ready when I need it. I use an iron skillet, mix up the batter, and pop the whole thing in the oven. A few tips on some variations: Using a cast iron skillet, preheat to 365 (I have gas) and cook for 25 minutes For muffins, cook for 20-25 minutes

Reviewed On: Feb. 2, 2013