Zucchini corncakes might change your life.
Biscuits and Cornbread
Nashville Molasses Cornmeal Cookies is a…
Smoked pulled pork leftovers that haven’t been sweetened up with sauce work best in this dish. Start by slightly crisping up the meat in the skillet over medium heat so that the pork is already hot when the cornbread batter is poured on.
These beauties are Onion Cracklin’ Cornbread Croutons. Have them at the ready for your next farm salad.
No meat cracklings in these croutons. The onion in Onion Cracklin’ Cornbread Croutons are the lovely fried shallots from Thailand that come in jars and bags sold at most any international market (K&S International Market in Nashville). Fried shallots provide last minute miracle umami service for so many dishes.
Real cornbread dressing starts with a skillet (or two) of cast iron cornbread. You can’t rely on a bag of crumbs, and you can’t use a box of sweet Jiffy mix. For foolproof convenience we always use a southern-style self-rising cornmeal mix (with leavening and salt already mixed in), like Martha White brand. Once that’s done, the rest is a cinch.
So, after declaring, over and over again, that sugar and cornbread don’t mix, this Apple Cornbread Skillet Cake again changes my mind. Yes, it’s a cake and not to be mistaken for sweet cornbread. I love to make it because it has just enough cornmeal texture, plenty of buttery flavor, eggy richness, and sweet tart apples on top.