Cornbread

 

When I came across the first cornbread recipe I had no reason to suspect there would be anymore, let alone all of these. These three were fortunately together so I decided to include them all in one post rather than three separate posts. They are mostly the same recipe, with the only differences being measurements and whether to use shortening, butter or sour cream. I would eat and enjoy any of them, but that sour cream version sounds intriguing.   

Cornbread

 

Warm cornbread fresh out of the oven, placed on the table next to a big pot of hot ham and bean soup. You can’t decide whether to slather your first piece with butter, drown it in maple syrup or just scoop it out of the pan and eat it plain. This recipe makes a big enough batch you could do all three.