Buttermilk Cornbread

Good recipe, I've used yellow and white cornmeal in this recipe. It's turned out delicious every time. Made it in a 8 inch round cake pan, was very thick. Batter came almost to the very top of the cake pan. Normal do it in a 10in spring form pan. But they were all being used.

Add 0.5 t baking soda and extra egg

So so so soooo good. My wife (tough crowd) absolutely loved it

This recipe is VERY good. The cornbread is moist inside with a crispy buttery crust outside. It paired perfectly with our black-eyed peas and cabbage.