This cornbread is super moist and tender thanks to the buttermilk. I also add in browned butter to add a rich nutty flavor to the cornbread.
If you don’t have buttermilk you can make your own using 1 cup of milk and 1 tablespoon of vinegar or lemon juice.
While I make the batter I place my pan in the oven to preheat. Adding the batter to a hot pan helps creates super crispy edges (which are my favorite part!)
The cornbread is best served warm with butter and a drizzle of honey.
Click HERE for the recipe.
Kelley is a twenty something writer hailing from Delaware, and photographer behind chefsavvy.com. She started blogging in the beginning of 2014 and has been hooked ever since. She takes the worry out of cooking and helps reader’s conquer their cooking fears with simple, easy to follow recipes.