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ah skillet bread...for obvious reasonsCorn Bread
Gravy of any kind
Any Hot/Cream of Anything Cereal
Beets
The cornbread here was prepared on a stove top in a cast iron skillet. The overall crust got very hard after the cornbread cooled, the underlying bread was coarse and dry. My Dad would break up day or more old cornbread in a bowl, pour milk (or buttermilk) over it and eat it like cereal.