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Grandmother's Buttermilk Cornbread
Reviews:
December 10, 2006

Very good recipe though I tweaked it a bit. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. I used powdered buttermilk and water and added 2/3 c. fresh yellow corn. In my opinion, the ONLY way to cook cornbread is in a preheated cast iron skillet. It gives it such a wonderful buttery, crisp crust. I greased my 9 in. skillet with vegetable oil and put it in the oven while I assembled the recipe. When the batter was finished, I poured it into the hot skillet. I then baked it for 25 minutes. The result was top notch. Very moist with perfect texture.

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