An excellent cornbread to serve with chili.
1 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 2 1/2 fat
This is my favorite go-to cornbread. I have made it "as is" many times. I have also made it when I have been out of buttermilk, substituting regular milk, soymilk, almond milk... and it's still good. My only "flop" was once I forgot thr baking soda... that 1/2 tsp matters! LOVE this recipe.
This was my first attempt ever at cornbread. I was nervous on making it too sweet as some previous reviews had sounded, so added a little less than the required sugar, along with a little honey. However, I think it could have been a little sweeter. The texture and moisture were great, although I think I would appreciate a little more sweetness...maybe even a honey butter.
Moist & Delicious I made this for a cornbread stuffing recipe and had to stop myself from eating it before it got into the stuffing. I used whole grain medium grid cornmeal with white whole wheat flour. Pros: Easy to make, delicious.