Buttery Cornbread

March 31, 2011

Unfortunately the sun never came out and it was misty on our evening walk. Harper had a good time smelling everything though which is all that counts. I decided against running since she had her yearly shots earlier in the morning. Poor Harper.

I took advantage of the cold weather to make a cornbread to go with the chili I had made earlier. I can’t tell you how much I love cornbread. As a southern girl there are many ways to make it whether it be sweet, savory, muffin form, or pan. I make mine in a cast iron skillet and it is to die for! This recipe is not for dieters, but for those who love rich, buttery bread.

I have to say that this cornbread recipe uses a little lard, but this can easily be left out. I leave it out if I’m using an 8×8 pan. But if you’re using a cast iron skillet use the lard, it’s so worth it and you won’t regret it.

Southern Cornbread

1 cup self rising cornmeal

1-cup sour cream

1 can cream corn

2 eggs beaten

2 tbsp diced onion

1 stick melted butter

All the things you'll need

Pre heat your oven to 400°.  Combine all ingredients together and pour into greased pan or skillet. Let cook for 40 minutes and let cool. If you are using cast iron skillet coat with Crisco and place in oven for 3 minutes after temperature has reached 400, then pour mixture to get a golden bottom. If using a pan or muffin pan there is enough butter that it doesn’t need a spray unless you just want it.

Picture doesn't do it justice

Having a warm slice of cornbread with a cup of veggie chili on a cold rainy day is so comforting. Almost makes me want more days like this.

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{ 1 comment… read it below or add one }

1 Laura @ Sprint 2 the Table April 1, 2011 at 6:12 am

Thanks so much for stopping by my blog. I love meeting other Atlantans. :)

Your cornbread looks tasty – it’s been years since I’ve had it!


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