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Cornbread and Milk

I am not sure if anyone eats like this anymore but down here in the southern USA we still like our cornbread and milk.

I think this way of eating began back in the depression of the 1930`s when there was very little money and less food. If you did not grow it and preserve it you could starve.

What people would do is cook a meal each day and eat off of it all day long, meaning when supper time came around there might be just cornbread left. If they owned a cow they always had milk so that was supper, cornbread and milk.

How to make cornbread :

First heat an iron skillet with a little canola oil, or oil of your choice, on a preheated oven of 400°.

Next on a bowl add :

2 cups of cornmeal

2 tablespoons of sugar

1  egg

enough milk or water to moisten the mixture, not to thin and not to thick.

Pour into the skillet of hot oil, bake till edges turn golden brown, about 30 minutes.

Now comes the good part, slice and while hot put into the milk. This is one of the best flavors ever!

While some like good plain milk some go for the buttermilk, I am one of those that does and its just as good, of not better.

While I like a little diced onion in my milk and bread I have to pass nowadays due to the old heartburn.

If you have never tried milk and cornbread, do it once or twice and see if its not a new go to for supper.

  • Question of

    Do you make cornbread?

    • Yes
    • No
  • Question of

    Have you ever ate cornbread and milk?

    • Yes
    • No

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Written by Andria Perry

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