Buttermilk gives this easy to make cornbread a soft, tender crumb and baking it in a cast iron skillet gives it a delectable golden crisp edge.
If you are a regular follower of Nature Way you have probably already figured out I am a carb loving fool! Today’s post is all about…wait for it…yep…you guessed it…DOUGH!
Say goodbye to dry as sawdust cornbread! Just a few ingredients transform a ho-hum box mix into a moist, delectable, crave worthy confection.