A Yankee Girl’s Guide to Southern Cornbread

Corn bread is one of those things I never gave much thought to. You buy the Jiffy mix, follow the directions on the box, and poof! Cornbread.

Then I moved to the south. And I listened to more country music. And I realized I was quite possibly missing something.

Something important.

And its name was cornbread. (But you already caught on to that, didn’t you?)

You get the decorative squares by putting pats of butter on top. I meant to do that. Really.
You get the decorative squares by putting pats of butter on top.
I meant to do that.
Really.

Then, a couple months back, I met a lovely woman named Justin through a giveaway I ran for Southern Fried BluesJustin mentioned she’d kept a blog, and so I went over and started perusing, and ta-daaa!! There it was – her Nana’s recipe for perfect Southern cornbread.

It was a sign.

And who am I to ignore signs?

So when the hubby came home from work a few weeks ago with news that we’d been invited to a chili cook-off, I opted out of the chili part and took the cornbread. And it truly was the best cornbread I’ve ever made. Tall, moist, with perfect edges. (I think the “secret ingredient” is preheating the cast iron skillet.)

So if you want to feel Southern on a cold winter day, hop over to Roots and Renovations and check it out!

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