Cornbread is something that I had growing up but cornbread in New England and cornbread in the South are really not the same thing at all. Part of that is that southern cornbread is often prepared incredibly simply with lard and buttermilk and cooked, if possible, in a cast iron pan. Note the fact there isn’t sugar! My mom’s cornbread in contrast used regular milk, oil, egg and sugar. I went in search of a cornbread recipe and found two that really appealed to me.
I typically make corn bread when I make chili or a soup because I like having the starch to contrast the liquid of the soup. Sometimes if there are leftovers from cornbread I like to toast them for breakfast. Especially if the corn bread is the dense variety. When I make corn bread I like to make loaves because they are easier to store or freeze for later.