Southern Cornbread

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

A Southern classic

Just down home southern goodness and easy to make.

This gem came from my Nana's cookbook, which holds a plethora of very old recipes - some from before the Civil War

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 :)

Recipe by: Momma Kelli

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

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

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