My husband loves to make cornbread, he likes to chop a jalapeno pepper into the batter.

I'm going to make that for supper.....it's the recipe I used to use. Thanks for the site...I saved a number of them.

That's the recipe I always use but with yellow cornmeal.I could go for a big ole chunk with lots of butter and a bowl of pinto beans right now!

That is how I make cornbread, just like my Mother did.

Great with a bowl of, my favorite, navy beans, which have been cooked with a hambone. Gotta have some chopped onions, too.

And then hope there's enough cornbread left over to have a some crumbled into buttermilk later.

Sue

Love cracklin's in cornbread.

My dad loved a tall glass of buttermilk with warm cornbread crumbled in it.

That sounds good Glenda! Love the site, the biscuits, coleslaw and dirty rice all look good! Haven't looked at the others yet.

I don't measure everything out exactly but that is the recipe that I use to make cornbread. I would rather use bacon drippings than lard too but I have lard and sometimes do use it.

If I am going to measure, I do a whole bunch of batches at once. Measure it all in a bowl and mix it all up and put it in seperate baggies or into a storage jar and then all I have to add is milk, egg and grease.

Mother never taught me how to cook, but I remember watching her make cornbread.

She never used a recipe, but this one is just like hers.

My Mother never used recipes. She said they take too many ingredients. :-)

I do use recipes for most things.

Sue

This thread got me thinking about the "cornbread I have known." Mother made it exactly like yours, Glenda. My step mother made it using cornmeal and flour and hers was at least 3 inches thick. My ex's "little Auntie" made it like mothers and Glenda's but she put a lid on it and cooked on the burner rather than the oven. When the cornbread was cooked, she stuck it under the broiler and browned the top. I like it any way I can get it and my favorite dessert is cornbread crumbled up in milk. (not buttermilk, have never been able to develop a taste for buttermilk.)

that is what I call 10 pounds on the belly! LOL

Kat to make that cornbread even MORE delicious add sawmill gravy over the warm cornbread slices! YUMMY TO THE TUMMY!

Sawmill gravy

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper
Directions
Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage.

I like that cornbread recipe. I've always liked white cornmeal a lot better than yellow.

You folks are my kind of people. That's the same cornbread recipe that I follow. Granddaughter just turned 2 and loves to cook. I was eating the last of the cornbread with milk one night and she wanted some. I am never more than 30 minutes away from a hot pan of cornbread. We got the ingredients out and had hot cornbread in just a bit, Glenda, going to make your sawmill gravy, that will be oh so good. Growing up the evening meal was always cornbread and milk. I honestly think I could live by bread alone.

hallngarden, please take a bite of the cornbread with the gravy FOR ME!

I haven't had that good stuff in soooooo long.

glenda, not only did I take a bite for you, but maybe two bites for you. We have guest in for the weekend. This morning I got up and fixed hot cornbread, sawmill gravy, and also had butter and molasses on the table. The only thing that I didn't have was the cracklins. I used the last bit of them a few weeks ago. These folks had never eaten anything like this before. They all have the recipes and ready to go back home and make their own. We are going to the grocery store in just a bit, and one of the couples is going to pick up some cracklins. There are only a few places here that I buy them. Hubby doesn't like the cracklins, so when i make it with the cracklins, just put it on one side. My little southern granddaughter who is 2, hasn't developed a taste for the cracklins. She told me there were bugs in my side of the cornbread. Glenda, you are a wonderful cook, thank you so much for all your wonderful recipes. Just thought of one thing I wanted to ask you. Did you ever make hard tack biscuits. Think that is what they were called. Back in the 50's, a friends mother would make these and I loved those hard biscuits.

Interesting!~ Don't recall ever eating them.

Here's a little bit of history though!

Hardtack is the most famous American Civil War staple food. Hard as a rock, this cracker was easily made by large contract baking companies to the bane of many a Civil War soldier. As Mike Bilbo states, it is more aptly called "digestible leather". It was also affectionately known by the men as "angel cakes, teeth dullers or ammo reserves". But it was also issued, and stored by the men for marching. Carrying a piece of hardtack around in your haversack would serves as a good living history discussion piece for the public. Rumor is, some hardtack made during the Civil War was re-issued and used during the Spanish American war almost 35 years later!

Growing up in Chicago we never had cornbread. It was an alien food to me but learned to like it after marrying a Southern boy He could make it but not me He made it like his mother in an iron fry pan and it wasn't fluffy but cut into pieces and more like a flat bread Once in a while I'll make some from a mix but not too often I find it very dry

minnie, I make flat crisp cornbread called hoe cake. Make it on my castiron griddle. I like it better than skillet cornbread.