How Black Woman Outsmarted the South with Cornbread

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3. I use Martha White white cornbread mix (sometimes White Lily depends on where you are)

If it has sugar, it is a very tiny amount. Real cornbread should be made with buttermilk. My mom made cornbread every day using self rising cornmeal (white) which she bought in 5 pound bags. Meal, egg, buttermilk and a pinch of soda. Iron skillet preheated in the oven with grease in it (either leftover bacon grease or Crisco) Nice crunchy crust on the bottom.

Jiffy is too sweet. The Martha White comes in the right size envelope for a small iron skillet of cornbread.

I like it with a big veggie dinner or a bowl of beans (pinto, great northern, black eyed peas, red beans and rice)