A Southern classic

Sage and Pork is always gone together. I served this with beans and burger with onions.

This is a recipe from Alex Guarnaschelli that I amend slightly due to my liking. My family would be ashamed of me because this is not exactly southern cornbread, but I like it kind of smooth (less crumbly) and what they don’t know won’t hurt them. The other sinful thing I like, which I would strongly suggest, is putting an obscene amount of buttermilk into this cornbread (more than the recipe calls for) and pulling it out of the oven early so the middle is still raw. It sounds crazy, but try it.

This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup

When I first learned to make cornbread, there wasn’t a written recipe! Granny just used a scoop, a pinch and a juice glass.Note: I used SELF-RISING CORNMEAL not cornmeal mix.

A traditional Southern cornbread with cheese, bacon, and green chilies.

#GoldenApron23

This is more Southern style. Emphasis on the corn, not the sugar. And the medium grind corn meal gives it a good, toothsome bite.

I love cornbread with chili, chicken noodle soup or in a bowl with milk like cereal.

My Mom Babe taught me how to make cornbread. We closely followed the Alber's Cornmeal cornbread recipe adding more sugar, melting Crisco shortening instead of using cooking oil, and adjusting the flour and cornmeal measurements. I use more flour and less cormeal instead of 50/50 so the cornbread does not crumble apart as bad. This is a sweeter cornbread with a cake like texture. So good!