I substituted buttermilk with yogurt, because I did not have buttermilk at the time. The consistency was very good. It was not thin as in the other comment. I also used muffin tins instead of a skillet. Plus, they tasted delicious! My only disappointment was they did not rise in a mound in the muffin tins as I was expecting.
I agree. no true southerner would put sugar in the cornbread. yes, we use bacon fat.many people put bacon fat in the skillet, then in the oven until it is very hot, then pour into the mix. then cook the bread. that makes for a really crisp crust.
Southern Living is touting this as classic Southern cornbread. The Yankees who have taken over the magazine need to listen to this: SOUTHERN CORNBREAD HAS NO - REPEAT, NO - SUGAR. It also has bacon grease. I suggest you get a copy of "Cotton Country Cooking" cookbook and use the correct recipe there.
Because this recipe is a carpetbag-totin,' look-down-you-nose, whiney Yankee imposter. Make it and the true Southern ladies at your dinner will bless your heart and assign you to bring the paper goods next time.
Did you use a 10-inch (internal diameter) skillet?
I followed this recipe exactly but it did not come out thick like in the photo, it was thin. It tasted great. I used Lamb's stone ground yellow cornmeal "original course grind" and don't know if that was the problem. Anyone else have this problem?