My $8 cornbread trick made chili night feel like a restaurant meal

Last Tuesday I was making chili with a $2 can of beans and some random ground beef, but my usual cornbread was coming out like dry cardboard. I remembered a tip from a cooking sub about soaking the cornmeal in buttermilk for 30 minutes before mixing, and I had some leftover buttermilk in the fridge from pancakes. It came out so moist and sweet that my roommate asked if I ordered from a place downtown, has anyone else tried this soak method or am I late to the party?

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