Cornbread: Southern Style ComfortI pride myself on my cornbread. None of the namby pamby cake like stuff for me. My cornbread is cornbread. Probably one of my most indespensible kitchen tools is a well-seasoned cast iron skillet. Great for sauteeing, frying, simmering, pineapple upside down cake, and, yes, cornbread. Skillets also used to be called spiders, by the way. If you don't have a skillet, please just use a normal cake pan. A sautee pan will do weird things in the oven. My recipe below contains buttermilk. Buttermilk is a traditional ingredient in cornbreads. You'll find links to recipes that don't require buttermilk below. Some of them use sweet milk, some hot water, and there is one that uses yogurt! Even if you prefer a recipe with wheat flour, try it in a skillet. The texture is fabulous. This bread comes out with a wonderful grainy texture, with crispy edges. Try spreading it with honey for breakfast, or try it with a bowl of fiery chili. Recipe: Spider Cornbread
For a bit of variation, a punch of extra flavor, or to create a more thematic meal, try adding some of the following
Cornbread Recipes
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