Baking this cornbread in a cast-iron skillet gives it the crusty goodness that says home cooking. Cornmeal and buttermilk are ingredients that lend authenticity and flavor to this recipe.
No buttermilk in your refrigerator? No problem! Replace buttermilk by adding 1 tablespoon lemon juice or white vinegar to a measuring cup and filling with milk to the 1-cup line; let stand for 5 minutes.
Use leftover cornbread as a base for Savory Southern Shortcake. Top corn bread wedge with a saucy sauté of black-eyed peas and collard greens.
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