The cornbread I grew up on was savory, not sweet, and made mostly with cornmeal. Buttermilk and butter are required. It was also baked in a hot cast iron skillet that still contained the remnants of fried bacon or some other form of pork. The cornmeal batter sizzled when it hit the hot grease. I’d know that sound and smell anywhere.
But now that I'm the one making the cornbread, I’ve made my own twist on this classic.Read More