Quick Southern Cornbread, A Tasty Side for Busy Weeknights
Homemade cornbread is quick to pull together after a long day at work, but never fails to give a weekday meal that homey, satisfying taste of yesteryear.
Like many southerners, I have fond memories of my mother’s cornbread. When I was little, my mother would make her grandmother’s cornbread fairly regularly — especially during the cooler months.
As I grew older, cornbread was on the menu at every barbecue party and church bull roast. Like most folks, I love a good barbecue. A warm piece of buttery southern cornbread alongside a plate of ribs is like icing on a cake. It’s a match made in heaven.
If you didn’t grow up in Dixie, you may well wonder why I call this recipe “southern cornbread”. Well, northerners tend to enjoy their corn bread with a healthy dose of sugar. For southerners on the other hand, corn bread is savory, not sweet, and always benefits from the tangy flavor of buttermilk. In addition, our cornbreads tend to be lighter and less dense than the northern varieties.
In this recipe, I use butter. Most old-fashioned southern cooks would use bacon fat — which I love to save in the fridge for breads and pastries — or lard. Whether made with butter, bacon fat, or lard, this bread is guaranteed to disappear before you can count to ten!
Consider making a batch of Down Home Southern Greens, and using southern cornbread to sop up the “pot likker”. Bon appétit!
This quick, flavorful cornbread comes together in just 35 minutes. It is the perfect accompaniment for Down Home Southern Greens or meat from the barbecue.