SOUTHERN CORNBREAD

THIS RECIPE FOR SOUTHERN CORNBREAD IS PERFECT ANY TIME OF YEAR, FOR ANY SIDE DISH OR AS A MEAL ITSELF! MOIST, TENDER AND EASY TO MAKE!

THIS EASY SOUTHERN CORNBREAD IS A QUICK BREAD THAT IS THE PERFECT COMBINATION OF FLAVOR, TEXTURE AND SIMPLICITY.

Perfect for serving alongside soup, chili, or spreading copious amounts of butter an jam and enjoying by itself.

Ingrediants

– Cornmeal – All purpose flour – Granulated sugar – Salt – Baking powder – Baking soda – Buttermilk – Eggs – Butter – Honey (optional) – Butter for top (optional)

My choice of pan is the 10 1/2 inch Lodge pan. However, if you have a smaller one or larger one, that’s fine. You don’t want to go less than at least a 9 inch pan.

WHAT SIZE CAST IRON PAN ARE YOU USING?

DO I HAVE TO USE A CAST IRON PAN?

Cast iron is my preference with this recipe. However, it will work GREAT in a 8×8 glass baking pan as well.