a slab of buttered cornbread a day...

...makes one healthy, wealthy, and wise.


Or am I getting my adages mixed up?

I may have mentioned before that my grandpa has eaten a piece of cornbread with his lunch every single day for as long as I've known him. Sometimes he even has some for supper too. Needless to say, it's something my grandma can make with her eyes closed and one hand tied behind her back whilst adamantly quizzing me about any men in my life.

This isn't your fluffy, cake-like, sweet, Yankee-fied (no offense intended) version. Rather, it's classically Southern, with a crispy, crunchy, crusty exterior and crumbly, coarse, super butter-absorbent interior, perfect for sopping up whatever meat or bean or vegetable juices might be pooling up on one's plate.


There are two requirements for Grandma's recipe: a cast-iron skillet and shortening. It's just not the same without those components.

As I mentioned above, sometimes my grandpa has a second piece of cornbread for supper. He doesn't slather this one with butter, though, oh no. This one he crumbles into a glass of cold milk. Have you tried this? Grandma calls it "cornbread milk"--pretty aptly-named, am I right? I must say, it's pretty amazing. Be sure to let the bread get soggy and flavor up the milk--you won't regret it.


I'm contributing this recipe to Laura from The Spiced Life for her wonderful event Grandma's Recipes, which spotlights recipes passed down to us from our grandmothers. Isn't that a great idea?


Any recipe we've been lucky enough to learn from these women is undoubtedly a keeper.

Frannie's Fine and Fabulous Cornbread
(I made a half-batch, which is why mine's so thin)
1/3 cup shortening
2 cups self-rising cornmeal
1 egg, slightly beaten
scant 2 cups milk

Spray an 8-inch cast-iron skillet with nonstick spray, toss in shortening, and place into an oven preheated to 450F.
In a large bowl, combine the cornmeal, egg, and milk; mix until combined. Remove melted shortening from oven and pour into mixture; stir until blended. Pour batter into the skillet and bake for 30-35 minutes, or until golden brown on top. Turn out onto a plate, slice, serve, butter, and consume.