Use buttermilk or “sour milk” to make an incredibly moist corn bread.
Buttermilk Cornbread Recipe
5 cups cornmeal
2 cups flour
3⁄4
teaspoon salt
4 teaspoons baking soda
2 cups brown sugar
1 cup lard or butter
5 eggs, beaten
3 cups sour milk or buttermilk
Blend
together cornmeal, flour, salt and baking soda.
Cream
together brown sugar and lard; add eggs.
Alternately
add dry ingredients and sour milk to
creamed mixture.
Pour
batter into three loaf pans and bake at 350°F for 45 to 60 minutes, or until
bread is solid.
