plain cornbread is hard to beat. just follow directions.
my mom has become a fan of zippy mix stuff.
for real cornbread it can be jazzed up on special occasions: add a "floor" of pork cracklins in the pan, even blend in some cheese, & sliced jalapeno's if one is up to it.
adding a quarter or half cup of fried bacon certainly wouldn't detract from the final product either, although we never did do that. the cracklins is where it's at.
we always used sweet milk rather than buttermilk but it looks like buttermilk is a bit more popular with the rank & file.
a little butter on top never hurt a thing, but we seldom had any. it all got sold at the farmer's market to the city folks.
