I was born in the south. I live in the south and will die in the south. This is only a small part of the memories I share.
The ages-long love of cornbread is not an isolated item. Most southerners love cornbread. There is not one thing wrong about eating cornbread. Fact: cornbread can be considered a universal table dish that everyone can enjoy--from the youngest to the eldest person. No one turns down a good slice of hot cornbread. I know. I have enjoyed countless pieces of this manna from Heaven.
You can enjoy cornbread with almost any table food. White beans, pinto beans, blackeye peas, garden beans, yellow corn, boiled corn, fried okra, tomato gravy and the list continues to grow. Cornbread is that good. Simple to make (see recipe, preparation below), and before long, you can have yourself a feast with cornbread by itself.
Personally, my dad, rest his soul, taught me the pleasure of eating cornbread mixed with buttermilk (in a drinking glass) with cup-up shallots mixed together and I have to tell you. I was in Heaven by myself by each delicious bite of this creation that I took. The truth be told, I ust had to have myself another helping of my dad's homemade cornbread, buttermilk, and shallots recipe. And enjoyed this recipe throughout my teen life and on into adulthood. There are many in 2021 who still love to drink cold buttermilk out of the refrigerator on a hot day. Even without any mixings, the buttermilk tastes delicious.
So copy down the cornbread recipe below and have youself a dish that you and your family and neighbors can enjoy the year around.
What this American icon said about cornbread:
“The North thinks it know how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.”
— Mark Twain
Copy and Save This Recipe Into Your Recipe Files:
1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1) Make sure that you heat the oven to 400°F. Spray bottom completely and the sides of an 8-inch square pan or 9-inch round cake pan with cooking spray.
2) Heat In a 1-quart saucepan butter over low heat until melted.
3) In a large bowl, beat melted butter, milk and egg with a fork or wire whisk until well mixed. Add cornmeal, flour, sugar, baking powder and salt at one time; stir just until the flour is moistened (batter will be lumpy). Pour batter in the pan; then use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
4) Bake 20 to 25 minutes until golden brown and put a toothpick in the center so it comes out clean. Serve warm.
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© 2021 Kenneth Avery
femi from Nigeria on October 25, 2021:
Never had cornbread
Doris James MizBejabbers from Beautiful South on October 25, 2021:
I absolutely love Southern Cornbread, but I have to agree with Kyler: very little or no sugar. My mother would tell you that putting sugar in cornbread is sacrilegious. I also don't like a lot of flour in it, and her recipe called for adding baking soda also. My husband likes the sugar, so I developed my own recipe. No baking soda just baking powder, only one tablespoon sugar, and a ratio of one part flour to four parts cornmeal. I never liked buttermilk, but it's delicious in cornbread. Your recipe sounds like it's easy to make.
Peggy Woods from Houston, Texas on October 24, 2021:
I enjoy eating cornbread once in a while. Thanks for the reminder. I'll have to make some soon. Yes to buttermilk!
Genna East from Massachusetts, USA on October 24, 2021:
Cornbread is not easy to make well...especially for some of us Yankees. :-) However, I never thought of the buttermilk. What a great idea. I look forwad to trying this. Thank you.
Kyler J Falk from California on October 23, 2021:
I have not read this piece, but I did read the title and the description. Just came to say that I do not like cornbread. It is too sweet, too many people are unable to make a decent homemade cornbread, and overall it is near-last on my list of go-to culinary dishes.
Nonetheless, despite my distaste for cornbread you can have a hefty cheers from me. Tonight is good ole John on ice, and may whatever you're having treat you just as tender.