This is a no wheat flour recipe. It is crumbly and a little crunchy rather than springy and custardy like some cornbreads made with a combination of corn and wheat. Easy to make, it is buttery tasting and perfect with a steaming bowl of chili on a cool evening.
I use a combination of coarse- and medium-ground cornmeal, but the recipe works fine with all of one or the other. It also works using plain yogurt instead of buttermilk; just don’t use greek yogurt – it’s too dry.