Favorite Southern Recipes

 I was sitting here thinking, which is something I do on occasion, contrary to what my ex-husband thought and probably still thinks, and it dawned on me that I should begin sharing some of my favorite Southern recipes. Why? Well, if for no other reason than this is blog by a Southern woman who loves Southern cooking, at least the kind of cooking she grew up enjoying back in Georgia and not necessarily what passes for Southern cooking here in Louisiana or in other states below the Mason-Dixon Line. And to kick off my recipes page, here is a recipe for one of my favorite comfort foods: cornbread.  

Easy Recipe for Southern Style Cornbread  

Ingredients:

• 2 cups cornmeal 
• 2 large eggs 
• Buttermilk 
• 1/4 cup vegetable oil

Note One: I do not say how much buttermilk because I don't measure the buttermilk. I simply keep pouring and stirring until the batter is the right consistency (See below). 

Note Two: You can substitute sweet milk or even skim milk, but trust me, cornbread isn't the same when made with anything but buttermilk.) 

Note Three: Some people add a tablespoon or two of sugar to their cornbread batter, but I don't, because that's not how my mama made i, and sweet cornbread is not real cornbread. It's a Yankee's idea of cornbread. 

Note Four: Some people grease the skillet before heating it, but I prefer to add a little oil after its good and hot. How much oil? Hmm, well, I never measure, so I'm not sure. I just slosh in some vegetable oil, oh, maybe an eighth of a inch, give or take. Use your own judgment.

Preparation:

1. Preheat oven to 425 degrees. 
2. Place a large cast-iron skillet in the oven and allow it to heat while the oven is preheating. 
3. Mix cornmeal, eggs, vegetable oil (If you're using sugar, yuck, add it as well). 
4. Add buttermilk gradually, stirring constantly with large spoon, until batter is consistency of cake batter (not too thick or too thin). 
5. Pour some vegetable oil into the preheated skillet.
6. Sprinkle skillet with some cornmeal, not a lot, though. 
7. Pour batter into skillet. 
8. Bake cornbread for 25 to 30 minutes or until golden brown (Do not allow it to burn). 
9. Using an oven mitt (Duh!), remove skillet from oven, and flip cornbread over onto a plate or platter. (I use a plate since it's round like the cornbread.)
10. Slice for serving (slice like a cake or pizza). 
11. Serve hot (It’s especially delicious served with pats of butter or margarine)

Final Note: Between meals or for a pick-up snack, crumble left-over cornbread in a cereal bowl, cover it with buttermilk, and experience a real Southern delicacy: Cornbread and buttermilk.