southern comfort.

I had the opportunity to spend last week in Georgia. The south is known for decadent soul-food. For some good southern cookin, we headed to Seven Sisters in Savannah. Home to literally seven sisters who cook together, this restaurant was filled with delights such fried chicken, ox-tail, okra, mashed potatoes, and green beans and so much more. Each plate was piled high with enough food to feed three, and then topped with a delicious piece of homemade cornbread. I love cornbread, especially when its thick, flavorful, and slathered in butter.

When I got home, I had the desire to recreate that soul-warming bread. So here is my best attempt. Serve with some honey butter, and you have a winner.

Cornbread Please

And other goodies

Homemade Southern Cornbread

3 eggs, beaten

2 cups buttermilk

2 cornmeal

½ teaspoon baking soda

2 teaspoons baking powder

½ cup butter, melted

½ teaspoon salt

1 teaspoon sugar

1 teaspoon vanilla

½ cup canned corn

    

Preheat the oven to 375°F. Grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.

Add and mix all ingredients. Batter will be a bit lumpy. Pour into the hot skillet and bake until golden brown, about 20 minutes.

Oh, and thank you paperantler for some fabulous pictures.