Grandmother’s Buttermilk Cornbread

We served this recipe with the sweet potato and black bean chili recipe. The recipe is attributed to Bethany Weathersby on the 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.

Serves 9.

This entry was posted in Bread and Rolls and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s