I made my own buttermilk and substituted the 1 cup buttermilk (equivalent to the 1/4 c buttermilk according to online sources) for the 1-1/2 c liquid the recipe called for. I didn't add the additional water, though the batter was noticeably less watery. It all came out beautifully! My mother-in-law (the reason I tried this recipe) said this surpasses any non-traditional (Southern) corn bread she's ever had. Total success for what we were looking for. Thank you!

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