Southern Cornbread

The only thing I really remember my Papa making was his cornbread. He’s been gone for 27 years, but to this day I can remember the excitement of sitting at the island table in the kitchen at the farm and seeing him pulling his delicious cornbread out of the oven. I sadly don’t have his exact recipe, but this one is pretty good: It’s sweet and buttery. Maybe it’s because I associate cornbread with my Papa, but it’s something I’m always excited to see at a table, but sadly something you don’t see very often – at least not up here in Philadelphia.

I also love cornbread for hot days. While you do need to bake it in the oven, it doesn’t take too long so it won’t heat up the kitchen too much. And then the honey and the butter just help cool you down. So, this makes it perfect for Memorial Day, when so many of us (especially this year) spend so much time outside. (note: butter can totally be non-dairy margarine if you’ve got a meat meal to eat)

I also wanted to share my favorite go-to meat salad with y’all. It also works great without the meat as well if you’re vegan/vegetarian/keeping kosher (you can also opt in for the meat and take out the goat cheese for this as well). The salad consists of orzo, red bell pepper, red onion, arugula, grape tomatoes, fresh bail and oregano, grilled chicken and a dressing made from red wine vinegar and olive oil. If you’re grilling out, def make the chicken on the grill, cut up and throw into this salad. Yum!

Check out the recipes for both a parve and a dairy recipe for the cornbread. Let us know what you think! Xoxo Rachel