This is how my mom taught me to make it. I haven’t made a loaf in a long time, I might have to this week.
I’ll leave out the caraway seeds, they’re not my favorite.
Cast iron skillets are the best. I have one that belonged to my grandparents, though I’m not sure exactly how old it is. Possibly as old as my mom, certainly older than me. Met half way, that would make it roughly 63.
Also, anyone who doesn’t make cornbread from scratch and bake it in a cast iron skillet hates America and should be sent back to mother Russia.
