Psalms 105:40 The people asked, and he brought quails, and satisfied them with the bread of heaven.
I bake cornbread at least 3 or 4 nights out of the week, which probably explains why I can’t fit into most of my clothes!
You can eat cornbread with almost anything, and I mean anything!
I think probably the only thing you wouldn’t want to eat cornbread with is something like spaghetti or lasagna, or something of that nature.
But everything else, I say go for it.
Cornbread is a very versatile bread as you can take the base and add anything to it to make it what you want.
I have added cream style corn, jalapeno peppers and cheese to make a Mexican cornbread.
Here is the basic recipe, but use you imagination and see what you can come up with.
2 cups self-rising buttermilk cornmeal, I use either White Lily or Martha White.
bacon grease, about 1/8 to 1/4 cup
milk, enough to moisten, about 1 to 1 1/2 cups. You can use buttermilk if you wish
Preheat oven to 375 degrees.
Heat bacon grease in a 10′ iron skillet until it starts to slightly “smoke.”
While you are heating your grease whisk all other ingredients together.
Once your grease is ready pour it in your cornmeal mixture and whisk.
Immediately pour cornmeal mixture into hot skillet.
Bake for about 20 to 30 minutes or until a golden brown.