Granny was the master of her southern cornbread, probably because she made it every day. I enjoyed watching her cook; she never measured anything. I think probably most Southern cooks measured by eye and habit. A pinch of this and a sprinkle of that was their rule. My Mom swears she can’t make cornbread taste like grandmas. I think I’ve come close. However, there was something about granny’s cornbread that was magical. I’m privileged to have shared a meal made with love through her cooking.
Serve cornbread with anything; it’s good the next day if you break it up and poor a good quality buttermilk over the top.