Also, Southern Cornbread is traditionally made in an iron skillet, which gives it that desired crispy crust that I like so much.
I must say, my taste for cornbread has been swayed to somewhere in the middle because I actually like both recipes. I go back and forth. Sometimes I want the salty, tangy taste of my mother’s cornbread, and sometimes I want the sweetness of the northern style cornbread which my husband’s mother makes.
My mother was a true Southerner and made her cornbread with bacon drippings heated in a cast iron skillet. One of the memories that come back to me when I make my mother’s cornbread recipe is her and I sitting in the living room late at night watching TV and eating cornbread in a glass of milk. Does anyone still eat cornbread and milk anymore?
Ingredients:
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