Crunchy Old Fashioned Cornbread
Channel: Food For the Soul
Date: 19/08/2020

We made this recipe on Family Food Fight  Episode 1! We love Cornbread and my Granny made a pone of Cornbread every day! Chris and I love it for supper with milk or lunch of course.  Most of us Southerners love it with an onion and I personally love it with a garden tomato!  Scroll down for this recipe and please read our personal stories below:
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook.  My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.  We all gathered around the table when we went to her house.  
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Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia.   We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life.  No vacations, no camping, just plain old southern country people
Crunchy Cornbread
2 CUPS BUTTERMILK CORNMEAL 
6 TBSP.  BUTTER OR MARGARINE (MELTED)
1 TBSP. GRANULATED SUGAR (OPTIONAL)
1 1/2 CUPS WHOLE BUTTERMILK
1 RAW EGG
10” iron skillet:   grease with shortening then sprinkle with 1/4 cup of cornmeal on sides and bottom.
Combine above ingredients and mix well-add to skillet.  Bake at 425 degrees until good and brown. Approx.: 40 minutes
Remove from the oven and flip upside down on top of a regular size plate immediately.
Caution: Iron skillet will be HOT. Use two pot holders to remove it from the oven to flip!
Summer Supper: Cornbread and milk
Crumble cornbread while still a little warm into a cereal bowl and cover with milk.  Salt and pepper and enjoy!
Options: Summer tomatoes are great sliced in small sections and added to the cornbread & milk before serving.  Make sure to salt and pepper it! Some people enjoy it with buttermilk!