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

This turned out really good I made this just because I was wanting some cornbread, but I wanted to make it a bit differently. Loved the flavor. Mmmm buttery! :hungry

It’s a throw together. Kinda spicy, kinda sweet. Hearty but not heavy. I was going for a tamale pie type meal. This is a first go round so I may change it up next time. Nothing is set in stone in my kitchen.

This is basically Mexican cornbread using carnitas meat instead of hamburger. Making the carnitas is the only somewhat time-consuming step, which I usually do the day before because I'm old and get tired quicker. But it's really worth the effort and time because this cooking method imparts incredible flavor and tenderness to the pork. If you're questioning the use of lard, or wanting to substitute a different fat (like shortening), do a quick internet search and you'll learn that lard is a lot healthier than previously thought. Use lard.If you don't have picky eaters like I do, you can add some of the garnishes to the cornbread casserole before baking, like the salsa, jalapeños, black olives.

my favorite! not hard to make but if were any easier we might make it all the time!

I came up with this recipe because whenever I have cornbread, I always wish it could be fluffier and less sweet.These aren't that sweet, so they're great to have with your main meal. You can also serve them with chili beans. Adjust the amount of sugar to your liking!I used a gas oven. Adjust the cooking time according to your oven. Recipe by Miniature basil

I've never seen this kind of bread in Japan, so I decided to make it myself.Gently fold in the ingredients for a fluffy crumb. Recipe by Miniature basil

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. :)

In some parts of the U.S., cornbread or corn muffins are served with meals, in place of regular bread. Texas-style cornbread has a slightly sweet taste and is nice and moist. Add some jalepeños to create an even tastier bread!Just combine the ingredients and mix!If you want to omit the honey for a saltier taste, add 1/2 teaspoon salt, and increase the vegetable oil to 100 ml. Recipe by Little Darling

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.

My mother never served a southern meal with out these, and now I never serve my southern meals with out them! They are delicious and so easy to make.