If you are looking for an easy Southern cornbread recipe, look no further!
Cornbread is a staple in our home. We eat it regularly with soups, use it as a topping for casseroles or eat it for breakfast with eggs. We even freeze it to use when making our holiday dressing. This simple cornbread recipe is versatile enough for all of those purposes.
Before you read any further, if you are looking for a cornbread recipe that lists sugar as an ingredient, this is not the recipe for you. According to my husband, cornbread with sugar is not cornbread at all. It’s cake!
If however, you are looking for a easy to make, good tasting southern cornbread recipe, you are in the right place! This is our easy, go-to, no fail cornbread recipe that we make at least weekly.
2 cups Corn Meal
1 1/2 cups buttermilk (can substitute milk)
2 Tbsp Mayonnaise (the not so secret ingredient)
Combine all ingredients and pour into greased iron skillet or other baking pan. Bake at 400 for 20 to 30 minutes depending on the pan. Serve with pinto beans or almost anything else. Enjoy!
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