Traditional southern cornbread
Bread
American cuisine
A traditional, non-sweet flourless cornbread for eating with chili, pinto beans, ham and black-eyed peas, or using for a Southern stuffing. This cornbread is quite crumbly, because it has no flour, but it's delicious. It can also be baked in a #10 cast-iron skillet, if you like. My aunts and my husband's aunts made this cornbread during the Depression, when flour was hard to come by.
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