When I was growing up in a Southern household, we ate cornbread often. It was a must with red beans and rice, a simple roasted chicken and rice dinner, and, of course, on New Year’s Day with black-eyed peas and collard greens for good luck. Making the cornbread usually fell to me and my sisters. It is pretty simple to whip together. So get out your cast iron skillet, because you’ll want to make this classic side for all of your cozy fall dishes.
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