We all love cornbread but I don’t seem to make it often somehow. However, I barbecued ribs for Memorial Day and you just have to have cornbread with ribs I think! I tried Mark Bittman’s recipe, which had a heavier corn meal to flour recipe than my old standby recipe for cornbread. I freely substitute buttermilk, yogurt or soured milk (add a tablespoon of vinegar to a cup of milk and let sit a few minutes) for milk in most any baking recipe or pancake recipe. I used buttermilk for this and it came out great.
If you have leftovers, you can make a nice hot breakfast by crumbling up the cornbread and heating with some milk and maple syrup.
Recipe from an earlier edition of How to Cook Everything by Mark Bittman. I presume it’s in the new one as well. Hope so anyway as it’s really good.