If it needs explaining, getting someone’s cornbread recipe is a big deal. As simple as it is to make, every cornbread recipe has its own variation. Everyone swears that their mom or grandmother’s cornbread is the best, and everyone has an opinion as to cornbread (sugar or no sugar, cornbread versus corncake, etc). That said, it is a huge honor to get this recipe from my friend Lilly. Lilly and I share similar experiences with cornbread as my grandmother and mother loved to crumble cornbread in a bowl and pour buttermilk over it and eat it with a spoon just like Lilly’s dad!
Lillian Powell Wilson, Lilly to me, and I go back to middle school in Itasca, Texas. There were four of us that were inseparable through middle school and junior high: Lilly, Gloria, Wendy and myself. Whether it was the skating rink in Hillsboro, passing notes in Mr. Edward’s history class, or listening to our favorite bands, we were always together. Now Lilly lives in Germany, and I get to live vicariously through the photos of her traipsing across Europe. So read along, and then get to making her mother’s cornbread.
Lillian on her Mom’s cornbread
As promised long ago, my cornbread. This is adapted from my Mom’s recipe as
given over a call from my home in Germany to hers in Texas. I also had to do a bit of internet searching for amounts as she uses pinches and scoops which didn’t translate well to my unpracticed hand.
She has made it forever! I assume her mother taught her. My mom is from Alabama, near Birmingham. Both my parents are from Alabama. They met and married there. Dad worked for Braniff Airlines and was transferred to Chicago and later to Dallas. They fell in love with Texas, and got several family members to move there as well (almost all of my Mom’s family). But of all my siblings (two sisters and a brother) I’m the only Texan (born there!). Hehe I love to tease them with that.
I’m glad to share it. It’s one of the few things I can make now that I consider “mine.” My pancakes are pretty good too. I didn’t start cooking until we moved to Germany. Brian (Lilly’s husband) did the cooking before.
I love this cornbread with hot and spicy chili. My dad used to crumble up a slice into his buttermilk and eat it with a spoon.
I use a bit more corn meal than most because this is cornbread not corncake! Also, an iron skillet really is a must.
Joan’s (Mom) Cornbread
Serves about 6
Ingredients:
– 1 1/4 cups corn meal
– 3/4 cup flour (all-purpose)
– 1/4 cup sugar
– 4 tsp salt
– 2 eggs
– 1 cup milk
– 6 Tbsp butter (melted or very soft)
– 1 Tbsp vegetable oil
Directions:
1. Preheat oven to 400F/200C
2. Add oil to skillet then place in heating oven.
3. Soften or melt butter.
4. Combine 1st five ingredients (dry items) in large bowl.
5. Mix eggs, milk, and softened/melted butter in another bowl.
6. Combine dry & wet ingredients, stirring gently. Do not over mix. Set aside.
7. Remove hot, oiled pan from oven. Sprinkle approximately one Tablespoon dry cornmeal (or Polenta if you have it YUMMY) over the bottom of pan. This should fry slightly in the oil. Now poor in batter & place in oven on middle to lower rack for 20-25 minutes.
The cornbread should be golden brown and have pulled slightly away from the pan edges when done.
recipes of things past 