cornbread made in cast iron pans…
I don’t know if non-Southerners fully appreciate Southern cornbread. We don’t add much (if any) sugar. It’s a savory thing. Salty and a bit crispy on the edges and soft in the middle (from all the butter). Best served fresh out of the oven. With lots of butter.
(Source: twosouthernbelles)
magnoliastomountains intracoastal-wanderings:
Lowcountry boil
Rockville, SC
(via magnoliastomountains)




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