Cornbread was being made by Native Americans long before the first Europeans settled the Americas. The earliest cornbread was called "pone", from the Algonquin word "apan", and was a simple mixture of cornmeal, salt and water. Here I would like to share one of my easiest Cast iron CORNBREAD recipes. It is skillet cornbread, a super moist and tender cornbread which can pair beautifully with any meal of the day. I always bake this tasty cornbread in the morning and serve with eggs, sausages and a cup of milk or coffee. It must be a good start for the whole day since this comfort one pan food contains vitamins and fibers. I can assure you once you bake it in your own oven, you will definitely fall in love with this cornbread. Only cost you 30 minutes to prepare, however, the outcome is beyond your imagination. And here are the steps.
Cornbread aside, there are few things I love more than fried chicken. What can possibly be more satisfying than a moist piece of chicken encased in a thick, crunchy crust? Every time I step foot into a KFC to sate my hankering, I feel a twinge of hypocrisy. Next time, I will share with you a delicious chicken recipe. It is BUTTERMILK FRIED CHICKEN RECIPE. The skin of this fired chicken is well-seasoned and crispy, and the meat inside extremely moist and tender. Can’t wait to share with you!