This recipe makes a really good, dense, rich cornbread with loads of flavor. We serve this with soups, bean dishes, or with just about anything really. There's never leftovers at our house.NOTES:Milk can be substituted for the buttermilk if needed, but the flavor will be lighter. Also milk is thinner than buttermilk so you'll need less of it. Leave out a few tablespoons and adjust after it all comes together. Also omit the baking soda since you've removed the acid buttermilk brings to the party.I cook mine in cast iron and its great that way because of the fantastic crust that develops. You could probably cook this in pyrex but it won't be as good :)

I have made this several times. It's a favorite in my family. You can also add ground beef for an extra flavor. Just cook the beef, drain, then stir into the mixed batter before pouring into dish to bake

Recipe by: Momma Kelli

One of the various variations of this cornbread recipe.

my first baking recipe I ever learned

simple quick and these picky children love it :)

This is something I just threw together tonight with ingredients I had on hand. The cornbread was some leftover cornbread with only 2 pieces missing. Lol. I will probably add more cheese next time and some jalapenos!

Looking for some thing quick for dinner.We like mex-tex and this sounded good

A traditional Southern cornbread with cheese, bacon, and green chilies.

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