Growing up in south Alabama, it’s nigh impossible to not have an affinity for cornbread. But not all cornbread is the BEST CORNBREAD! I remember cornbread that was like eating a cake of sand, others that were heavy, solid muffinish masses. Up north yellow cornmeal and sugar go hand in hand, or at least that’s what I hear…Down south we prefer white cornmeal, never, ever yellow cornmeal. I promise that it produces a totally different cornbread!
I had two grandmothers that made cornbread and made it differently. Mama Sanders, my well-bred, gentil grandmother, made a very moist cornbread with lots of eggs and cooked thin. She also made hot water cornbread that was fried to perfection and served with Durkee Sauce. Grandmama, my country grandmother with Appalachian roots, made pones of cornbread with crispy edges, and fried cornbread that were always a bit greasy for me. (We won’t talk about that time I broke her Jadite cornbread-making bowl…) She would also throw in a handful of cracklins’ from time to time. Lord have mercy, both grandmothers made amazing cornbread!
My mama also makes cornbread. She makes it almost exactly like Grandmama did, but occasionally she adds sugar. Perish the thought. This cornbread (with or without sugar) is what we’ll focus on in this recipe. It’s a pone of cornbread, deep golden brown on the bottom, golden on top with edges that are meant to be pinched off. My grandmama would always turn the pone out onto a paper towel on the counter. Don’t ask me why; I’ll need to ask my mama. My granddaddy would walk by and pinch off a piece of the crispy edge, which would incur a playful tongue lashing from his woman. But that pinch was the test of goodness. My cornbread is basically the same, except I add an egg, an ingredient surprisingly missing from the maternal cornbread. But what isn’t missing is a secret ingredient that confounds most people I tell it to.
TRICKS OF THE CORNBREAD TRADE
CORNBREAD ADD-INS
Here are a few DE-lish ideas to add to your cornbread:
Hot cornbread with fresh butter and sorghum molasses.
Y'all, This is the Best Cornbread!
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
This cornbread recipe is the best, and it's easily doubled!
Author: Truly Blissful
Recipe type: Bread
Ingredients
Instructions
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Love,
Darie and Carolina
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