Was it the smell of fresh out-of-the-oven cornbread? That black cast iron leaving the oven seeming to instantly warm the kitchen. Goodness is here!
The way it crisps on the bottom of the skillet. Yum.
To me, it’s that extra pat of sweet butter I put on my every piece.
Plain cornbread is great, but I like jalapeno cornbread too. I line the pan with slices of hot jalapenos and a quarter cup of grated Monterrey jack in the mix.
It’s hot even when it gets cold. That is if there is any left.
So what is your favorite cornbread incarnation?
Let me know any war stories. There’s nothing worst than the smell of burned cornbread.
Quote of the day:
“There are people who strictly deprive themselves of each and every eatable, drinkable, and smokeable which has in any way acquired a shady reputation. They pay this price for health. And health is all they get for it. How strange it is. It is like paying your fortune for a cow that has gone dry.”
Question of the day:
What is a Yankee term for cornbread?