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 :)

These were so good, I was honestly disappointed that my camera couldn't pick up the awesome colour and shape. That being said, these are fluffy and delicious

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

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

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

Recipe by: Momma Kelli

Brown butter, maple syrup and crispy crust make this cornbread packed with flavor.If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor.

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.

https://tonisrecipes.com/honey-butter-cornbread/