We served this recipe with the sweet potato and black bean chili recipe. The recipe is attributed to Bethany Weathersby on the allrecipes.com website. Here is the link. We always make cornbread in a cast-iron skillet, something we first found in a cornbread recipe from Emeril Lagasse. We will try to include his recipe in a later post, too.
We cut the butter called for in this recipe in half, and the cornbread was very tasty.