If you like southern cooking and you haven’t been to Mary’s “Deep South Dish” get over there. This gal knows how to cook southern. Everything from how to make a roux several ways, to meats, soups stews, gumbos and desserts; her recipes are great. If I wanted to cook southern I used to go to Paula Deen at food network; but ever since I lucked across Mary’s blog that’s where I go for recipes and ideas.
One of her latest creations Buttermilk sour cream cornbread is delicious. This is cornbread with an attitude! I used her basic recipe and added per her recommendation, a mild Mexican style by adding a cup of shredded cheese and a 4 oz. can of chopped green chilies. I like DelMonte’s cream style corn and used up some shredded cheese from two kinds and some Mexican style.
In my opinion the 3 Tbs. of bacon grease really makes it taste great. If you are vegan and don’t want the bacon grease at least add 3 Tbs. of butter.
I did mine in a cast iron skillet and baked at 440 deg. I checked it at 20 minutes and did another 5 minutes when the edges were getting brown and the top was splitting in several place. I let it cool awhile then the wife and I both had a piece while still warm with butter on top. We both thought it was great! Our grandson ate a piece when he got home from school. I saved two pieces for my Mother and gave two pieces to our daughter in law to take home. There’s just two pieces left to enjoy!
Below are a couple photos of this great cornbread; thanks for sharing the recipe Mary!
Link to Mary's recipe
Mary's Cornbread
A slice of goodness!
Smokin Don
Thank you SO much for such a wonderful post!! I'm thrilled y'all enjoyed the cornbread - sure looks good!!
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