Cornbread is the bread of the south. It goes great with beans, peas, soups and chili. It’s good by itself with a slice of butter. My grandfather would crumble his cornbread in his milk and it was quite tasty. My grandmother would make chicken and dressing from her cornbread. The best cornbread I have ever had was cooked in a cast iron skillet. The cast iron skillet allows the edges to become crispy while the middle remains moist.
You will need:
2 cups of Corn Meal (Shawnee Self Rising)
1/2 cup of Milk
1 tablespoons of Bacon Grease if available
Pinch of Salt and Black Pepper
TIP: For Cheesy Jalapeño Cornbread: Add 1 Jalapeño diced, 1/2 cup of Shredded Cheddar Cheese and 1/4 cup of Corn to cornmeal mixture.
In a bowl, mix all ingredients until well blended. Add 1-2 tablespoons of grease or shortening to a cast iron skillet. Heat on stove top until grease is hot. Next, pour cornmeal mixture into iron skillet. Bake at 400F until done. About 25-30 minutes.