Cornbread is such a versatile southern staple. Served with everything from field peas to butter and honey its a favorite in our home. One of my fondest memories of visiting my southern granny's house is of having a bowl of leftover skillet cornbread and milk as a snack. The crispy crusted sweet cornbread (my granny makes hers sweeter than the recipe I'm showing but you can up the sugar to please your tastes) soaks up the cold milk and is simply scrumptious! So here's the recipe, you can make this in a greased 8x8 pan as well but I strongly encourage you to try it in a skillet. The crust just can't be matched otherwise. * Newbie's note: make sure your cast iron is well seasoned or the crust will stick.
|printable recipe card here|
If you decide to give this a try I'd love to hear how it turned out.
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