Cornbread!!!!!!

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)

MAC ATTACK!!!

Cindy's Famous 5-Cheese Mac & Cheese Wth Roasted Corn

After weeks of listening to me beg and nag, Cindy finally put me out of my misery last night.  She cooked up her famous 5-cheese macaroni and cheese.  Served it up with cornbread and a side salad.  Was it good?  Uhhh, YEAH.

I didn't get a picture of the dish last night because I couldn't wait to start eating.  But before I finished off the leftovers for breakfast this morning, I took this shot of it.  I reheated it in the microwave and served it up to myself with leftover cornbread.

By the way, let me say a word about cornbread, since I am recognized as the world's foremost authority.  There are some dishes, like this one, or butter beans, or black-eyed peas, that should never be eaten without cornbread.  (A word to you Yankees out there who think cornbread should have a sweet taste---Cornbread should NEVER have a sweet taste.  There.  I said it.)

Cindy's Famous 5-Cheese Mac & Cheese

---1 1/2 cups elbow macaroni, cooked
---1/4 cup butter
---1/4 cup all-purpose flour
---1/4 tsp white pepper
---1    tsp dry mustard
---2 1/2 cups milk
---2 cups (8 oz) grated cheese (add a variety of different types...cheddar, swiss, monterrey jack, american, etc)
---1   jalapeno pepper, seeded and chopped
---1   ear of yellow corn, roasted in  oven.  (Rub corn on cob with olive oil.  Place on cookie sheet and roast in preheated oven at 425 degrees.  Turn until lightly roasted all around.  After cob cools, slice off kernels)

Preheat oven to 350 degrees.  Melt 1/4 cup butter; stir in flour, white pepper and mustard until smooth.  Gradually stir in milk and bring to a boil.  Reduce heat and simmer 1 minute.  Stir in grated cheese, cooked macaroni, chooped jalapeno and corn.  Pour into 2 quart shallow baking dish.  Bake about 25 minutes until cheese is melted.  Remove from oven and sprinkle extra grated cheese on top.  Feeds four hungry people or one Clint.  Enjoy.  Oh yeah, babe.