Southern Cornbread, Made from Scratch

Every once in a while I get a craving for some of my grandmother's southern cooking, so tonight I stopped and picked up some cornmeal and eggs on the way back from work so I could throw together a quick batch of her cornbread. My grandmother is the kind of cook that doesn't always measure and stores some of her recipes in her head.


She taught me to make cornbread from scratch by eyeing the ingredients. You know, "pour your cornmeal about to here, and add this and that, then keep adding milk until it looks like this." Sometime when I was in college she gave me a miniature cast-iron skillet, perfect for making cornbread when you're cooking for one. I sure feel closer to home when I whip up a batch. Tonight I seasoned and sauteed some broccoli and cauliflower in olive oil to go along with it.


I've definitely got some leftovers, as always. Just the other day I read something Erin wrote about toasted cornbread with syrup for breakfast. I may just have to give that one a try. I welcome all suggestions for leftover cornbread.