skillet cornbread Diary

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. ┬áThe 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.

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What I Would Change

This recipe is great as it is.

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One thought on “Buttermilk Skillet Cornbread

  1. Deborah says:

    You rock!

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