Rivaled only by Biscuits, Cornbread is the classic Southern Comfort Food. Make a pan of Iron Skillet Cornbread and somehow the day gets better; it’s one of the basic joys of Southern cooking. Served alongside Homemade Soup, Chicken and Dumplings, even a Vegetable Plate of Crowder Peas, Coleslaw, Stewed Summer Squash and Onions, and fresh Sliced Tomatoes, Iron Skillet Cornbread is always welcome. Now, I would never encourage anyone to use a Cornbread recipe that calls for sugar in the Batter- however, for Breakfast or Brunch, try drizzling hot Cornbread with:
- Yellow Label Syrup®
- Local Honey or
- Orange Marmalade
Oh my goodness! You don’t need another thing! Honestly, Cornbread is good at any meal- though most of us forget how good it is for Breakfast or Brunch. My grandmother is the only person I’ve ever known to elevate humble Cornbread with Orange Marmalade but it also adds an amazing flavor. Here’s how you do it- keep that Iron Skillet seasoned by cooking Bacon in it regularly! Heat Bacon Fat in an Iron Skillet in a hot oven. Meanwhile stir together Self Rising Cornmeal, a couple of eggs and milk- when the Iron Skillet is hot- pour some of the sizzlin’ Bacon Fat into the Cornbread Mixture; Stir carefully, then pour the seasoned batter back into the Iron Skillet and bake in a hot oven. What you’re looking for is a Crisp Crust and a Moist Crumb on the inside. Sizzling hot from the oven, slather with butter- for a real treat, drizzle with something sweet and sticky!
Love y’all, Camellia
* A wonderful resource for cornbread recipes is Southern Living magazine; the recipes on bags of Self Rising Cornmeal are good also. If you can’t find Self Rising Cornmeal in your local store, it can be ordered online. *Photograph of Cornbread drizzled with Yellow Label® Syrup- made right here in Alabama- is mine.