To round out our “foods to ring in the new year” series (because things that come in threes tend to be more memorable), I made some cornbread which was the perfect side dish to the Hoppin’ John. As the Southern saying goes: “Peas for pennies, greens for dollars, and cornbread for gold.”
The recipe I used for this cornbread came from Sally’s Baking Addiction and was a simple matter of combining dry ingredients and wet ingredients separately and then whisking them together. The cornbread came out delicious, light and fluffy unlike some other corn breads I’ve eaten. The recipe called for a 9-inch square baking pan which I ended up using, but I could see someone using a cast-iron skillet as suggested in the Notes section, for a crunchier crust. Personally, I enjoyed the soft texture and thought the crunchy nature of cornmeal sufficed. Eat this with some butter and you’re good to go!
