It's a rainy, grey, chilly day - one that is crying out for a chili dinner. I have some homemade chili to defrost, but I have a real craving for cornbread to go with it.
I realize that by the time anyone responds to this, I will have tried the recipe I have, but I'm curious -
What goes into your favorite cornbread recipe?
My understanding is that it's us northerners who prefer it sweet, dumping in about a half of a cup of sugar; down south it tends to be more salty? Does it really make a difference to use buttermilk instead of regular milk? If I actually try to bake it in my cast iron skillet, I understand that the way to insure it doesn't stick is to preheat the pan in the oven - right?
Let me know!