Sometimes you still embrace your heritage even after you move away.  I know I still do. I grew up in the south, where there are certain things that we consider staples especially at the dinner table, such as homemade cornbread. Corn is a major crop grown there and as a result cornbread has become a side for just about anything. The cornbread in the south is slightly different than most of the cornbread you find here in the northwest. Here you mostly find cornbread made of yellow cornmeal and with added sugar, known as sweet corn muffins. In the south, you will find cornbread of many different varieties, shapes, and sizes some sweet and some not.

The cornbread that I am sharing today is not sweet in any way. It is the same cornbread used as a main ingredient for southern cornbread dressing on Thanksgiving Day. Something we southerners make for Thanksgiving every year. I highly recommend using a cast-iron skillet or cast-iron cornbread pan, just make sure you preheat and grease it before you bake. You want to hear a good sizzle when you pour in the batter. This recipe is super easy and super simple to make. It goes great with just about anything.

Southern Style Cornbread

Original recipe by: White Lily

Adapted by: Julie Hodges

Ingredients:

• 2 cups self-rising cornmeal
• 1/4 cup canola oil or vegetable oil
• 1 egg
• 1 1/4- 1 1/2 cup milk

Directions:

Preheat oven to 425 degrees. Spray a cast iron skillet with baking spray and preheat in oven for 15 minutes. Whisk together all of the ingredients at once. Pour batter into preheated cast iron, then bake until crispy and golden brown. Immediately turn out of the skillet when done.

How to Make Southern Style Cornbread

post, pictures, and video below are of my cornbread
original recipe found on the back of the White Lily  cornmeal package
recipe adapted by Julie Hodges