If you want to make the best cornbread ever, take this Texas recipe and make it happen.
My mom made this for me a few years ago. It is a non-sweet cornbread (I suppose you could add sugar), but the best part is that it bakes in a cast iron skillet. It looks spectacular!
She got it from a 1957 cookbook written by Helen Corbitt. We have adapted it a little, but I love the quote from Mrs. Corbitt:
“A better than best cornbread comes from a Texas ranch, straight from the pretty wife of a West Texas lawyer who ranches on the side. She makes it for the ranch hands. I have adopted it for my own use, and yellow cornmeal sales have increased.”