She’s trying the recipes and thinking about it. If you’ve paid attention, I’ve never been dissapointed by the food that appears at our table. 
My corn muffins are not sweet. But boy could I down a pot of Navy beans, ham hocks and corn muffins with a side of slaw…
On the down side, I would become socially unacceptable for about 24 hours…
CornBread Ain’t CornBread if’n one don’t use Buttermilk…
I am interested in the recipe that started this thread…
will post cb recipe in another thread…in Off Topic Threads
“And don’t put sugar in the cornbread. Sugar in the cornbread is not of God.”
Sugar in cornbread is Yankee cornbread…
How ‘bout some Hopin’ Johns?
YOU guys are just deprived… We eat corn bread more than we do white bread…
My Grand Mother owned a diner in a little Texas oil town from the late forties to the late 60’s when she sold it and retired just to cook for the family and her church. My mother gave me her recipe, but it is really a heavy skillet bread for backing up beans, chiles, soups and stews and made with very little sugar.
However, she also made the same recipe for “sweet corn bread” with two or three times the sugar, and about a quarter more buttermilk for a thinner battter usually for muffins, but some times in a cast iron skillet, which was for breakfast either with heavy sweet milk and or honey, or karo, or molasses,or cane syrup. It was my Dad’s favorite meal.
I make it occasionally, but mostly we use the premeasured-add an egg and 2/3’s of a cup of milk- (1-white and 1-yellow) packages by Martha White or Pioneer for a quicker, lighter skillet bread.
The key is to any skillet corn bread make sure the cast Iron skillet is well seasoned and the oil in the skillet is hot enought to sizzle when the batter is poured in. (GrandMa’s trick) We generally leave the skillet in the oven with just the oil in it through the preheat cycle and until we can smell the oil. The sizzle ensures the bread just drops right out on to a plate to butter, smear with honey of jam…damn I’m hungry!!! (BTW, the skillet won’t need anything but a wipe out to clean up.)
If you want the recipe I’ll dig it out, and post it or email to you but it takes a few tries to adjust the amounts to get it where “you” like it… Grand Ma didn’t cook by recipe so … alittle of this or that requires refinement…
Mark