Instead of greasing the pan, you can also add a tablespoon of butter to whatever pan you are using and stick the pan in the preheated oven for about three minutes. When the butter is melted, take it out of the oven and swirl it around. Using a hot pan helps to make the edges of the cornbread crispy and the butter serves to increase the flavor of the cornbread.
You can vary the amount of sugar you add to your recipe. Some people like sweeter cornbread, while others like to skip over the sugar entirely.
If you do not have any buttermilk, you can instead combine two eggs with one cup (125 ml; 4. 2 fl oz) of milk and 1/4 a cup (125 ml; 4 fl oz) of melted butter or cooking oil. Stir this all together.
Over mixing the batter can actually lead to a tough texture so stop stirring as soon as all of the dry spots have been removed.
If you chose to heat your pan in the oven but notice that it has gotten cool, stick it back in the oven for another couple of minutes before removing it and pouring the batter in.
