Corn Bread

With all this soup talk we simply must cover corn bread.  There are several ways to make good corn bread.  You can make muffins, you can fry it or you can cook it in a black iron skillet.  Either way the method and the recipe are the same.  My brother had a restaurant and Ms. Hazel made the best corn bread.  Before she retired she shared her secret with us.  It's mayonnaise.

First turn the oven on to 425 degrees.  While the oven is heating mix 2 cups of self rising cornmeal.
Add 1 1/4 to 1 1/2 cups buttermilk.  Thicker if you are planning to fry it.  Ms. Hazel said you add a "glob" of Hellman's mayonaise.  I find this to be a HEAPING tablespoon full.
Whether you use muffin tins or a black iron skillet, you need to spray with Pam and add just a little cooking oil, enough to cover the bottom of the skillet or muffin tin. Pour in your mix.  The oil will ooze up around the mix and give your cornbread a good crust.
Bake until it is golden brown.  You can almost smell when it's ready.
If you are frying, you will need to pour oil into a frying pan.  When the oil is hot you will drop the mix into the grease with a tablespoon.  How much you drop depends on how big you want your corn bread patties.  Cook until they are golden brown and then carefully turn them over to finish cooking. You may need to add more oil.  The cornbread patties tend to absorb the oil. This is MY favorite cornbread.
Every good pot of soup deserves good cornbread.