There are some things that are unequivocally associated with the south and southern kitchens.
Like Cast Iron and Cornbread.
I don’t remember a time when Cast Iron and Cornbread weren’t a part of my life.
Cornbread is a part of our dressing and stuffing, it’s a side for a meal, it’s an accompaniment for sausage, perfect with cheese, or just hot and slathered with butter because you’re craving good, delicious comfort food to warm your body and soothe your soul.
15 years ago, Nathan’s family introduced me to his Gran’s Fried Cornbread. Cornbread batter is dropped into cast iron skillets filled with hot grease and fried into discs. This blew my mind.
Who knew you could do that? I mean obviously I knew about hushpuppies, but FRIED CORNBREAD.
In case you’re wondering, that’s good stuff. They serve the fried cornbread with homemade beans, and it is both messy and delicious.
My world was rocked.
My family was definitely more traditional; cornbread was baked in stick form (cast iron molds – which I have inherited) in skillets, muffin form, and even in pyrex. We pretty much subscribe to there being no wrong way to make cornbread.
We’ve eaten a lot of cornbread over the past few weeks. Apparently South Texas finally got the memo that it’s Winter, because the weather has been dreary and grey, so I’ve made lots of this Buttery, skillet cornbread to serve with Roasted Poblano Turkey Chili, Jalapeno sausage and beans, Spicy Jambalaya and Loaded Baked Potato Soup.
In case you’re wondering just how good this cornbread is: