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Southern Cornbread: the King of Breads

Nothing beats a warm, moist slice of Southern cornbread. Enjoy it with your favorite soup or stew or eat it plain.

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This week, I am sharing a recipe for one of my favorite foods: cornbread. I like how cornbread tastes, I like how it smells, I like how it crumbles up and makes a good stew even better. The fact that it also serves as the base for my super-secret dressing recipe is just an added bonus.

I made Brunswick stew Monday, so naturally I needed a pan of cornbread to go with it. The stew was good, but I'd be just as happy eating a plate of cornbread.

The recipe I like to use is a slight variation of the White Lily Southern Cornbread recipe.

Ingredients:

1 egg
2 c. White Lily self-rising buttermilk enriched white cornbread mix
1 1/4 c. milk (I use skim)
1/4 c. vegetable oil (I usually use half this amount. The results are still good and it saves fat and calories)

Directions:

Preheat oven to 425F.

Beat egg, add remaining ingredients and stir until blended.

Pour mixture into 8x8 baking pan or 8-inch cake round coated with non-stick cooking spray.

Bake 20-25 minutes.

Serve with stew, eat it plain, slather it in butter or do what my husband does and eat it with ketchup (yuck!).

Do you have a favorite recipe? Please share it by clicking here or you can email it to kristi.reed@patch.com.

Dorothy Barrett Sims January 20, 2012 at 05:38 PM
I use buttermilk. Makes it much better, I think.
Kristi Reed January 20, 2012 at 05:41 PM
Buttermilk is good too. I think it changes the taste and texture a bit. I like both.
Brian Crawford January 20, 2012 at 06:19 PM
No offense but I am firmly in the buttermilk camp. Throw a few cracklins in there while you're at it. Mmm mmm.
Elizabeth January 31, 2012 at 04:09 AM
So glad you do not put SUGAR in your cornbread!! I make cornbread muffins so each person gets the browned crust all the way around and on top of his serving. Also, I put mine in the bowl first, then add the soup, stew, or chili. Yummy!!
Kristi Reed January 31, 2012 at 10:24 AM
Muffins are a good idea. I love the browned crust!

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