Scouse

Take your day old cornbread (or, if you’re making it just for this meal as I often do, take your fresh cornbread) and crumble it up nicely into an electric skillet. We always use electric skillets because they provide the most even heat and … well, it’s just how it’s done. Tradition, you see.

Crumble enough cornbread to evenly fill the skillet. Now pour milk over the top of the cornbread, just enough to moisten and cover it all.

Now cook your mixture down, stirring frequently to keep the bottom from burning. You want the milk to be cooked down and your mixture to get nice and creamy and sticky.

It should start coming away from the sides of the skillet and sticking to itself. If at any point you get too sticky, just add more milk and cook it down some more.

Now dish it out. Don’t be skimpy. But, you will be surprised how filling this is.

You can top your yummy, delicious, scrumptious Scouse with your favorite toppings: honey and butter, butter and salt and pepper, jams or jellies, or even syrup. This simple beauty is perfect for breakfast, lunch, or supper. Serve it up with some crispy bacon or sausage, eggs, or any other breakfast foods.

Bon appetit!