Easter Side Dish Classic Southern Cornbread - Bread Recipe

This is one Easter side dish you’ll always see at the table during the Holiday

Ingredients All-Purpose Flour Self-Rising Cornmeal Vegetable Oil Milk Salt Swipe up for full list

WHAT CAN I PUT ON TRADITIONAL  EASTER SOUTHERN CORNBREAD? Growing up in Southeastern Kentucky, we would slather butter on the cornbread. And, cornbread is also delicious in a tall, cold glass of milk or with soup beans (pinto beans).

SWEET SOUTHERN CORNBREAD VS. OLD-FASHIONED CORNBREAD: THE GREAT DEBATE Everyone who loves corn bread has a preference on the topic of sweet versus unsweetened. What’s your preference? I like both, but sometimes the old-fashioned unsweet cornbread is best with honey or preserves, whereas, the sweet cornbread compliments a nice BBQ or smoked meat.

First, all you need is a simple batter with cornmeal, flour and eggs to make this cornbread.

Alternatively, after baking, place a clean toothpick into the center of the cornbread to check.

To sweeten this recipe, add  a half a cup of sugar to the batter.

Add oil to cast iron skillet on high heat on stovetop during batter prep.

Mix all other ingredients to form a batter. Consistency is that of pudding. (add extra cornmeal if too thin).

Bake for 25-30 minutes or until golden brown and toothpick (from middle) is clear.

Recipe Info Course: Side Dish Cuisine: American Servings: 8 people

Chunky in  Kentucky

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