Great recipes! I grew up in the south with a Yankee mother who didn't really like cooking so it was Jiffy corn bread for us! Over the years I learned the southern ways of cooking (and my WV hillbilly father was very happy!) and there could be many a baker-bar-fight over the proper way to make cornbread. There are two things that are almost universal with southern corn bread (besides no sugar!): the cast iron skillet or corn bread stick pan and bacon grease in the pan in the oven while it heats up to temp. In doing so, it creates such a deliciously crunchy crust on the bottom and it releases from the pan every time with no sticking! For serving, along with honey butter, delightfully dark cane sugar syrup (or molasses) mixed with butter in the same quantities as you listed is a real treat! It has the creamy goodness of butter mixed with the deep, sweet, bitter taste of the syrup. It's a little slice of southern heaven on a plate and easy dessert!

• Reply