This is a thin, crisp cornbread.
Southern Living MAY 2005
Combine first 5 ingredients in a bowl. Stir in buttermilk and next 3 ingredients until well blended.
Heat 1 teaspoon oil in a 9-inch cast-iron skillet over medium-high heat. Pour batter into skillet.
Bake at 450° for 10 to 12 minutes or until golden brown.
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