Sunday, January 9, 2011


Basic Cornbread, Fresh From Cindy's Skillet....Ummm Ummm UMMMPH!
Since my post the other day about macaroni and cheese, and my statement that the dish should always be eaten with UNSWEET cornbread, I have had a number of requests for a recipe.

The recipe is at the bottom of this post.  But first, allow me to open my mind on a few cornbreadisms (How do you like my new word?).
 That's the Way, Uh Huh Uh Huh, I Like It, Uh Huh Uh Huh
I have a suspicion that the first cornbread was supplied by God to the Israelites as they wandered in the desert.  The bible refers to it as "manna".

True cornbread is not sweet.  This is a particular sore spot with me because there are many folks today who buy sweet cornmeal mix for cornbread and think that it is authentic cornbread.  I myself was raised by a Yankee mom who fell under this belief.  Until I got married, I thought cornbread was supposed to be sweet; and, truth be told, I didn't like it much.  Thank God I have since been disabused of that notion by my southern woman. 

Also, cornbread should be slightly crunchy.  It complements many types of meals, but especially goes well with collard and turnip greens, spinach, butter beans, mac and cheese, blackeyed peas, and soups. 
Crumble Up Some Cornbread In a Glass of Buttermilk---Can Be Habit Forming
I have known people---usually country folk---who end their day by pouring themselves a tall glass of buttermilk and then crumbling up a large slice of cornbread into the buttermilk, and then spooning it out.  They usually make sensual, throaty, guttural sounds as they make love to the contents of the glass.  Personally, I cannot bring myself to try this concoction, but those who do partake of it tell me that it is an addictive habit.

Also, while the recipe that follows is basic, you are encouraged to add generous slices of jalapeno to the mix before baking to create Mexican Cornbread.  I like Mexican cornbread as well as the basic variety, but that is a matter of individual taste.  Experiment.  Enjoy.

PS---Any complaints with the following recipe should be addressed to my wife, Cindy.  Ha.

Cindy's Basic Cornbread (oh yeah, babe):

1 Cup White Corn Meal Mix (Cindy prefers "White Lily" brand)
1 Cup Buttermilk
2 tsp canola oil

Mix corn meal mix with buttermilk

--Preheat oven to 425 degrees
--Add 2 tsp canola oil to cast iron skillet (Lodge #3)
--Place in preheated oven about 6 minutes
--The oil will expand
--Pour a little of this hot oil from skillet into corn meal batter and stir
--Add corn meal batter to hot skillet
--Bake for about 25 minutes

(Use the same proportions to make cornbread in larger skillets)


  1. Why does this recipe seem way to easy? I can't wait to try it!

  2. Jane---I hope you like it. Lemme know.

    Greg---Well said!

  3. Havin' been raised in the hills of East Tennessee, I take my cornbread seriously.

    Many a bag of Three Rivers Corn Meal has been carried across state lines. Three Rivers Corn Meal Mix is no more. I read on a Knoxville News Sentinel corn bread "forum" that White Lily Corn Bread Mix is the closest brand to the Three Rivers brand. (BTW, emotions ran high on that corn bread "forum") This last bag of my White Lily Corn Meal mix I brought home with me last year may be my last. The White Lily Company no longer exists. Sigh.

    When we move to Tennessee I will have to search for another brand.

  4. Thanks Clint. I learned something new today. I never knew that manna was the first cornbread :-)


  5. It's very interesting. We don't know this in Germany.
    Many greetings Sabine

  6. Looks and sounds great, will try it but hope I don't pile on the calories.

    Thanks for sharing.

  7. Yvonne---If you just try it once, you'll be OK. The problem could be that you like it enough to keep eating it!

  8. Sabine---you could introduce it to your country! Who knows?---You could become famous!

  9. I love all sorts of cornbread! name it! This looks great and yes...SO simple as cornbread should be!