Making pulled pork tonight. Thought I would make cornbread to accompany the pork. Now you know I live in Georgia now, I am from NY. What do I know about cornbread. I am used to having big delicious corn muffins in the NY diners.
Upon looking up recipes, it was mentioned more than once that sugar does not belong in cornbread. If you do put sugar, you've created a Johnny Cake that is considered Yankee style.
So with respect to my new surroundings, I have come up with a moist cornbread. Here is the recipe:
2 boxes of Jiffy cornbread mixes
5 TBS melted butter
2/3 cup sour cream
1 small green pepper, seeded and chopped in small squares
1/4 cup onion, preferably vadalia or any white onion, shredded fine
Salt and pepper to taste
Prepare a greased 10 inch heavy cast iron skillet.
Mix eggs, melted butter, sour cream. Add Jiffy mix to wet ingredients. Blend well. Saute onion and green peppers in small amount of butter, sauteing till soft. Add to mixture. Pour into prepared greased frying pan.
Preheat oven to 400 degrees. Place prepared pan in center rack for 20-25 minutes or until a knife comes out clean.