This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup

Very flexible recipe. We usually add diced peppers for a little heat. NOTE: You can make your own buttermilk by adding a couple tablespoons of white vinegar to the milk and letting it curdle for ~10 min. Or you can just use milk.

If you like corn, this cornbread is heavy in it. The Tobasco gives a noticeable bite to it, too.

A recipe from my grandmother that I've tweaked a bit over the years (by adding a few extras). You really can't beat cornbread cooked in cast iron. :)

A Southern classic

This is my go to cornbread recipe. Been making it for a very long time.

So good :grace

So I wrote my own out after trying a few different recipes, I wanted something middle of the road between a crusty not sweet southern cornbread and the Yankee "cake" cornbread. I wanted mine to be able to stand on its own, but also go good with other things. Not so sweet that it's out of place with chili, but not too savory to eat with milk and honey butter for breakfast. This recipe has been adapted to accommodate aiden's gluten intolerance, just follow what I marked.