Something that I L.O.V.E. is cornbread! I guess that explains how deep my Texas roots are! We are serious about our cornbread.

I put myself through college waiting tables. One of the restaurants I worked in put sweet cornbread out on the tables. People ate it up like chips and hot sauce. It was delicious.

 

While it is easy to whip up a store-bought bag of cornbread and add some milk and egg, I want to encourage you with everything in me to try this homemade version. It is fantabulous!! I mean it!

It’s not the sweet kind, but it is amazing none-the-less. It can easily be passed off as dessert. It is the perfect compliment to beans. And, be sure and butter it with the real stuff.

 

The cast iron skillet has much to do with the yum factor … so don’t underestimate the power of the iron people! If you don’t have one, get one! They sell them at Academy and Amazon! Even Facebook has a group for the serious cast iron folks. It’s a big deal…I’m telling you.
Buy a bag of yellow corn meal and keep it in your freezer so you can make this regularly.

I didn’t invent this recipe, but I adapted as fast as I could. Let me bow down to The Pioneer Woman for this amazing creation! She’s just across the way a bit in Oklahoma so we could be cornbread sisters. Scoot on over to her page here and get the recipe! It’s easy and awesome.

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