If you are looking for a deliciously different type of bread to serve with your winter casseroles, soups or stews . . . look no further! These are fabulous.
These are rich and buttery . . . with a delicious crunchy texture from the cornmeal.
Add to that a delicious tang from the buttermilk, and you have a true winner.
They go together quick and easy and can simply be patted out and cut into squares. I cut the recipe in half because there is only Todd and I, with no problem at all. They turned out perfectly.