This is pretty much the way I grew up making cornbread & still make. However, I use a self-rising cornmeal so that eliminates the baking soda & salt. As soon as I pull the skillet out of the oven & put the hot oil in the mix I add 1 Tbs of butter to the skillet. It melts immediately and when you pour the bread in you get a nice buttery flavor on the crispy crust. I find that the bread is done & browned in approx. 25 minutes.

Very good as is ... even better if you cook 3 strips of bacon, remove the bacon then saute the onions in that. Just before the beans are finished shake Tabasco Green (it's not hot just has a wonderful flavor) into the beans & mix well. Crumble the bacon on top before serving.

These are the same potatoes I've eaten for the past 52 years ... just plain 'ol southern country cooking. Here's a yummy tip ... cover your skillet and cook on medium, turning every few minutes to keep the potatoes from burning until the potatoes are soft then uncover, turn up the heat and brown til they're nice & crispy on the bottom. I also liberally add onion powder w/the salt & pepper.

Too greasy! I wanted a Hashbrown Casserole recipe that tastes just like Cracker Barrel's - delicious & cheesy. This sounded intriquing because who doesn't like butter, right? I used 6TBS of the stick to saute the onions and the remaining 2TBS for the topping (I didn't have cornflakes so I used Panko breadcrumbs), so total that was 1/2 the stated amount! The casserole was, literally, swimming in grease! I'm trying to blot the remainder on paper towels in hope of salvaging it for leftovers. The topping was very good & I will be using that on my other recipe but this is definitely NOT something that I will be making again.