Peas and Cornbread

When I was growing up we would occasionally have "peas and cornbread" for supper. Of course, most of the time we had a meat and some vegetables, but every once in a while it was "peas and cornbread." Well, when I got in from work this evening, Helen said she was cooking some black eyed peas. "That's all I have cooked," she said. "Well," I said, "do you want me to cook some cornbread?" And of course I got started. It was really close because we almost did not have enough cornmeal mix. (I use Martha White self-rising corn meal mix!) My recipe uses non-fat yogurt in the mix instead of oil, but of course I put a little oil in the iron skillet. It turned out great!!! Maybe it was the best cornbread I have ever made! It sure was good!
The peas were great, too! Helen cooked them with onions and they tasted super!

All you cornbread conniseurs, I have a question. When you hear the word "cornbread" what do you think of. For me, it was always baked in an iron skillet or in iron muffin or corn stick pans. When Helen and I were dating, I learned about fried cornbread. I did not like it as well as baked. Her mother, and all the friends down in the Wiregrass call my kind of cornbread, "eggbread." I had never heard of the term "eggbread." To me it was just cornbread! I will have to admit that when we go to Red's Little School House Restaurant in Dublin, south of Montgomery, I have to eat their fried cornbread. It's the best ever made.