MIXING: It's important to slowly mix the dry ingredients into the wet ingredients. Mix until just incorporated and a few dry crumbs remain. The batter should be a little lumpy and wet. This batter will be heavy and bake up dense but very moist.BUTTERMILK: Fresh buttermilk is always best. If for some reason you cannot get buttermilk, use this buttermilk substitute recipe.
CAST IRON CORNBREAD: If making in a cast iron skillet, half the recipe. Then, melt a 3 tablespoons butter in skillet over high heat. Pour cornbread into a hot skillet and bake in oven.