Saturday, October 3, 2009


The last recipe I posted needs good cornbread. Most southern food does, I am a firm believer that even a mediocre recipe can taste better when baked properly in a cast iron pan.

One of the ways that red beans and rice is served down south is to place the rice in the bowl, then break up the cornbread and pour the beans over the top of it all. Then spice things up with a splash of hot pepper vinegar.
Serve this with a side of collard or turnip greens and you have an authentic southern dish that will please most people.

1 cup self rising cornmeal
1 cup all purpose flour
1/4 cup sugar (optional but not really)
2 eggs beaten
1 cup milk
1/4 cup melted butter
Pre-heat oven to 425.
Mix every thing until just moistened.
Spread 2 tablespoons butter or margarine evenly over cast iron pan (I like to use my square skillet).
Place pan in oven to melt butter. Once pan is pre-heated pour in batter and bake until golden brown. Check at 30 minutes.

In experimenting  with recipes I have found that sweet cornbread always tastes best with savory dishes.
You can also add corn and cheese and chopped green chillies for variety.
If you like the cornbread alone try serving it with good old fashioned honey butter.

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