Cast Iron Cornbread Print 6 LikeDislike By Nataliya Friend I had never eaten cornbread before moving to the USA, which isn’t really that surprising. I suppose back home our “cheat” bread is damper and many Americans wouldn’t have tried that either. The first cornbread I had was a sweet version that I’m pretty sure had grits in it as well, judging by the texture. It was moist and chewy, sweet and delicious, but really only a one trick pony. A savory version can be used as sandwich bread, as the base to a stuffing, or served with soups, etc. It’s much more versatile. I based the following recipe from reading about cornbread in general – to get an idea of ingredients, as well as the method. I soak the cornmeal in buttermilk beforehand. Some say that true Southern cornbread is 100% cornmeal, others say that it’s not necessarily so. Not being from the South, let alone the country, I have absolutely no opinion on what is or isn’t traditional, I just make my own, utterly tasty version.