Cornbread
is one of those items I like to have with soup or ham & beans. This recipe
is my mom’s and I think it is the best tasting cornbread recipe. Warm, topped with butter or honey butter – so good!
Variation: Corny cornbread – reduce the milk to ¾ cup and add a can of creamed corn. Stir it in well and bake.
Variation: Mexican cornbread – stir in 2 Tbs. chopped
jalapeno pepper and a cup of grated sharp cheddar cheese.
These days I typically make cornbread in muffin cups. I freeze half of it and keep the other half in the fridge to keep it fresh and eat right away. I do find that cornbread sours if it isn’t kept in the refrigerator. If you like cornbread be sure to give this one a try.
Your mom's recipe sounds wonderful! I am a "Damn Yankee" so I am fine with some sugar in my cornbread. If you made it for me, I'm eating it no matter what's in it!
ReplyDeleteI like baking my cornbread in a heated cast-iron skillet (you put it in cold oven, greased, and bring the oven to baking temperature) that's been greased with bacon fat. Oh my, does that crust get crispy! It does't last beyond 24 hours here so there's naught to freeze.
I have made cornbread with corn niblets but not with creamed corn, which sounds delicious, too.
Okay, next time I make cornbread I'm going to bake it in my skillet with bacon fat. You've sold me! :)
DeleteHope you like it as much as we do! And now, I really want some cornbread... Sue
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