What goes together like a horse and a carriage? Chili con Carne and Cornbread! My favorite cornbread is the old-fashioned kind, made with real buttermilk and 100% cornmeal (there’s no wheat flour in the batter). To insure a deliciously moist interior between crisp top and bottom crusts, I start the batter on the stove top, and finish it off in the oven. Here’s the easy step-by-step:
Thanks for watching!
And now, I have a question for you:
Does this skillet make me look butch?
Here’s the printable: