Is there anything better than Martha White cornbread, with some cheese and jalapenos mixed in, then augmented with butter and honey? - I think not. Dinner, dessert and a side dish all in one.
Oh yeah - I prefer my cornbread like my grits - yellow, not white. If that's racist, then I am full-on guilty.
Mom's cornbread cooked in the oven in a cast iron skillet, seasoned with bacon grease. Damn. I am missing that.
Damn. Now I am hungry and can't even attempt to make the cornbread since we ripped out the kitchen to remodel.
Collards grow real well here in UT - got a mess of them planted out back. I think I'll make a batch today (seasoned with bacon, onions, garlic and maters) just so I can sop up the pot liquor with another batch of corn pome - hate on bitches. And yeah - cast iron skillet preheated to 400, bacon grease if you got it - is there any other way? (all crispy and bacony around the edges).
The only way to have it. My mom used to put just a pinch of dark brown sugar in the cornbread too. Add just about 1/8 inch of melted bacon fat to the bottom of the skillet and get it almost smoking hot and dump the batter in. Then throw it in the oven to finish it off. Oh man, that was good eating. That with some pinto beans that have been slow cooking for a few hours with some real fat back or salt pork and you have dinner. MMM. You can't find cornbread mix here in Calgary. I have had to make my own straight up homemade cornbread.
Dude - for sure, but what I really miss are Purple Hulls and Butter Beans. Non-existent in these parts.
That's the recipe, but Simply Sara is enough to motivate me skip a meal or three. She's been taste testing a bit too much.
nawtheners make johnny cake, not corn bread. I like both but, do prefer the sweeter northern version. Ski
