The Southern Cornmeal is a staple in the South.
You know, the stuff that you use for biscuits and cakes, but sometimes you just want a quick, tasty treat for your breakfast.
It’s an easy, healthy way to make cornbread, which is what I’m making.
I’ll share the recipe for Southern Corn Bread in my next recipe update.
What you need: For the Southern Corncake recipe, combine the cornmeal with the butter, baking soda, salt, cinnamon, and cloves in a food processor and pulse until smooth.
You can also use a food mill or blender to process the cornbread if you’d prefer to skip the processing step.
For the toppings, combine all of the ingredients, including the apple and cinnamon.
For more Southern Cornbakery ideas, check out the following blog posts: How to Make a Southern Grainy Breakfast Recipe for Your Family and Kitchen.
I’m using the apple-and-cinnamon cornbread from the Southern Baking Book and the Southern Food Network’s Southern Corn Cake for this Southern Corn Bun recipe.
Make it ahead of time: Make the Southern Crust and Southern Corn Buns ahead of your weeknight breakfast.
I used to make them ahead of Christmas.
If you’re cooking the Southern Bowls, I like to make the Southern Salsa and Southern Breads ahead of the meal.
Let them cool for about five minutes, then transfer them to the freezer.
You don’t want them to sit for too long, so make sure you wrap them in plastic wrap and store in the refrigerator.
I typically store mine in the freezer, but I’ve also made the Southern Snack Bowls and Southern Peanut Butter Snack Bars.
When you’re ready to serve, you’ll need the following: 2 tablespoons butter or margarine