Sometimes there is nothing that beats the taste of a good home cooked meal. One of the quintessential staple foods of the south is a big iron skillet of cornbread. I was raised eating cornbread my whole life. It was very rare if my grandmothers didn’t make a skillet of cornbread every single night for supper to accompany the vegetables they had prepared that came from their very own gardens.
Fried potatoes, turnip greens, pinto beans, fried squash and maybe even some boiled corn on the cob. The cornbread was always the real star of the meal, though, with its golden brown color, crisp and crunchy exterior and moist insides. My grandparents also taught me how good it could be crumbled up in a cup of sweet milk for a late night snack. It is also great with a big pot of chicken or beef stew.
The weather is beginning to get crisp and chilly, so I thought it would be the perfect time to share this family favorite recipe with you all. In my recipe, I like to add a few extra ingredients that I feel ups its yumminess such as onion, Mezzetta’s Tamed Pickled Jalapenos, and cheddar cheese. I love to crumble my cornbread up in a small bowl and ladle a helping of pintos on top, letting the cornbread soak up all of that yummy juice.
Another quirky thing I love to do that my Paw Paw Ray taught me was to squirt honey on a hot piece of cornbread. He would say it was almost like having dessert. What is your favorite way to eat cornbread?