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

my family goobled this up super easy so yummy!!!!

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

The original recipe calls for summer squash. I substituted fresh mushrooms. Excellent!!

I got this from a friend and it's really good.

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

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 :)

This is more Southern style. Emphasis on the corn, not the sugar. And the medium grind corn meal gives it a good, toothsome bite.

This recipe is from the corn meal bag. I have used it for years.