Being raised in a household with my grandparents and seeing my great-grandparents on both sides frequently, I was introduced to a host of southern cooking. Tonight I made one of the recipes that I remembered from childhood. I don’t have a name for it, so I called it Cornbread and Eggs in a Skillet.
I had half a cake of leftover cornbread from dinner last night. I made it according to package directions on my Martha White Self-Rising Corn Meal. I stored it over night in a plastic zipper bag, so I jut had to crumble it in the bag tonight. Here’s the list of ingredients and some pictures. I cook often in my iron skillet.
Cornbread and Eggs in a Skillet
1/2 cake of leftover cornbread (or make a fresh cake of cornbread)
2 tablespoons butter
4 or 5 eggs (beaten)
Directions:
- Crumble cornbread in a plastic bag (keeps the mess down)
- Put iron skillet on the stove top on medium heat and melt the butter
- Once the butter is melted, add the crumbled cornbread and stir
- Add beaten eggs to the cornbread and cook over medium heat until eggs are cooked thoroughly
- Serve
I served this with fresh tomatoes and cucumbers from the garden and a big pot of BBQ chicken cooked in the slow cooker all afternoon.
