Cornbread is a cornerstone of cuisine in the southeast. My Granny had cornbread on the table for every meal that I can remember. She taught me to make it at a young age as she taught this curious young boy how to cook. Her version does not have any sugar in it, so that is not something that I prefer personally, but you can certainly add it if you like.
I love cooking cornbread, because every time I make it, my mind is flooded with memories of my Grandparents. My Grandaddy used to load pieces of my Granny's cornbread into a huge glass, fill it with buttermilk and enjoy what he called a Sand Mountain milk shake. I could never get into that myself, but it is something I will always remember him him.
This cornbread is cooked in a skillet because they get really hot, stay hot and are non stick. My recipe is written for a pellet grill or smoker, but you can certainly cook it in an oven. I think it's best served sliced with a huge pat of butter in it just like Granny taught me!
Recipe: https://www.meatchurch.com/blogs/recipes/cornbread
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