This buttermilk skillet cornbread recipe is from Deborah Madison’s Vegetarian Cooking for Everyone. It is very easy to make and tastes great with chili. The buttermilk makes the cornbread very moist.
We served the cornbread last night with Hawkins Venison Chili: /http://www.agirlandaknife.com/recipe/hawkins-venison-chili/.
If you have leftovers, they are delicious the next day for breakfast, toasted, with butter and maple syrup.
What I Would Change
This recipe is great as it is.