This Southern Classic Is The Perfect Side Dish For Every Occasion
I hail from the Midwest and until I had to decide whether to pack up my life and relocate to Texas for a job I had never once considered moving to the South. However, I loved my job and wasn’t quite ready to call it quits so I packed up my things and headed to the Lonestar state.
I arrived in the middle of July and the heat was scorching. I honestly didn’t think I was going to be able to take it as I attempted to unpack my belongings. And it was just when I was about to call it a day and collapse on my couch that someone knocked on my door.
With what little energy I had left I went to open the door, and there stood an older woman with the biggest smiled I had ever seen. She immediately held out her hand for me to shake and introduced herself as my neighbor three doors down. In her other hand was a large casserole dish, which she held p to me.
“Want an afternoon snack?” she asked. “You look like you could use a break.”
I hastily agreed and showed her to my kitchen where she sliced me a generous portion of the most delicious corn bread I’d ever tasted.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: To make this a more savory dish add in a can of pickled jalapeno peppers (or green chiles if you like a more mild kick) and a cup of shredded cheddar.
Photo attribution and recipe courtesy of: The Homesteading Hippy.
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