Can you really taste a difference with Cornbread cooked in a Cast Iron Skillet? We think so. It just seems to give it more of a crust on the bottom and sides and, that’s the part that has more flavor. Of course the real debate here in the South, is whether Cornbread is best prepared with sugar or without sugar. It probably depends more on whether your mother or grandmother used it in her recipe. So, what’s your opinion?
It’s got apples and it’s got pecans…..it must be a southern recipe right? You’ll have a hard time remembering that this is bread and not cake. It’s just that delicious. If the Granny Smith Apples and the Pecans don’t get you….the Praline Topping will. And, it doesn’t contain any oil or butter in the batter. Sour Cream is the secret ingredient that makes this cake moist. Serve it up for breakfast or anytime….you’re going to bake this one often.
Step-by-step, photo illustrated instructions for making our Southern Corn Sticks. Try our delicious, crunchy on the outside, soft on the inside, made from scratch Corn Sticks. These are truly simple and easy to make for a quick addition to any meal. Serve them up good and warm with a drizzle of butter on top. Whatcha waiting for? Let’s make some old fashioned Corn Sticks.
Follow our Step-by-step, photo illustrated instructions for making Old Fashioned Buttermilk Pancakes. A deliciously easy, made from scratch recipe for equally delicious pancakes. We’re cooking these in our cast iron griddle but any frying pan or griddle will work. Just top with butter and syrup for a quick and easy breakfast meal that you can say you made all by yourself.
Follow our step-by-step, photo illustrated instructions for making these delicious Sweet Potato Biscuits from scratch. Just a hint of sweetness makes this the perfect biscuit for breakfast, lunch or dinner. Never made biscuits from scratch? We’ll show you how easy it is to make these without even rolling out any dough.
A step-by-step, photo illustrated recipe for making a yummy Collard Sandwich. Serve it up with some Fried Fatback and a side of Black Eyed Peas. It’s a great way to use up any leftover collards you might have. Wait…is it even possible to have leftover collards?
Easy to follow, step-by-step, photo illustrated instructions on how to make Blueberry Bread. We’re using fresh blueberries and making this quick and easy bread from scratch. It’s simple to make, not overly sweet, and you’ll love the cake like texture. Pecans are optional if you’d like to add those. Printable recipe included.
Follow step-by-step, photo illustrated instructions for making these mouth watering Southern Buttermilk Biscuits. We’re making them from scratch, just the way mama taught us years ago. Only three ingredients are needed and we do it all by hand without using a cutter. You can finally make biscuits you’ll be proud to serve. Printable recipe included.
Follow step-by-step, photo illustrated instructions for making not only some great cornbread, but a delicious new treat for breakfast. This old mountain recipe combines leftover cornbread with scrambled eggs, all cooked together, and brings a whole new experience to the breakfast table. First, we’ll make the cornbread, then we’ll show you how to mix it all together to create Cornbread and Eggs. Printable recipe included.
Follow our easy, step-by-step, photo illustrated recipe to make this old Southern favorite Crackling Bread. We just call it Cracklin Bread, dropping that G, but it’s super easy to make and delicious with just about anything. This is a follow-up recipe using the cracklings we made from rendering our own leaf lard but you can find cracklings available in many grocery stores throughout the South. Printable recipe included.
contact@tasteofsouthern.com
Copyright © 2024 
All Right Reserved
