Delicious Southern Cornbread

"Okay, here's a revelation for everyone out there: not all southerners agree on the way cornbread should taste! Probably the only true constants are a pre-heated iron skillet, and I would say lard (Cr..." See moreisco) instead of butter, but maybe that's just me. This recipe is, hands down, the best one I've tried in a long time. I have to qualify that by saying that I made it with sorghum syrup and I don't think it would have worked as well with honey. The tang of the sorghum, combined with the sour buttermilk was what made it really work for me. I do think cornbread can be too sweet (or too eggy or too cakey), but I've never tried it with sorghum before -- perfect!!! Also, I doubled the recipe for my 10" skillet because cornbread goes really fast at my house and I needed each slice to be pretty hefty. Finally, I'm not a big fan of sprinkling the cornmeal in the hot skillet -- if you're skillet is hot enough (okay, I also made this at 425 instead of the suggested 400), I don't think you really need it, and it can cake up if you're not careful. Having said all that, this will be the only recipe I use from now on."

"This was really good and quick to make. I heated the oil in the skillet right in the oven while it pre-heated. Love the crust on the bread from the hot skillet. FYI: if you don't have self-rising corn..." See moremeal, add 2 tsp baking powder and 1/2 tsp salt to one cup of cornmeal."

"Tried the sorghum molasses as the author suggested. Not only turned the cornbread dark, but gave it a most unusual flavor. Not of the usual cornbread lovers in my house cared for it. 4 whole slices ..." See more& 3 half-eaten were thrown out."