Tuesday, May 7, 2013

Childhood Food Memories and Corn Bread

Luesta Duers, the gracious matriarch of my mother’s family and my grandmother. She migrated to New York from Windsor, North Carolina. 
One of my favorite childhood memories is my grandmother's corn shaped corn bread made in a cast iron mold. As a child, I just thought that corned shape cornbread was something magical! I’ve been hooked on corn bread ever since and fashion myself as a kind of consignor of fine corn bread having eaten it in many parts of the Americas. I’m northern born but reared in part by southern grandmothers from North Carolina and Virginia. In the North, cooks continued the southern tradition of regularly baking corn bread, but for some unknown reason it took on a distinctively sweeter taste. Southerners dismissed the sweeter northern interpretation of corn bread as unfit for consumption. 

Southern Country Cornbread

2 cups of buttermilk (or 2 cups of vanilla soymilk)
½ teaspoon of baking soda dissolved in a tablespoon of hot water
2 large eggs
¾ cup corn, canola or vegetable oil
Mix eggs and milk together
Sift in 2 cups of corn meal with a teaspoon of salt and 2 teaspoons of baking powder or use self-rising cornmeal (I add just a little high source of fiber, just a little!)
Mix ingredients and if you’re northerner like me add a ¼ cup of sugar
Spray hot biscuit pan (or cast Iron skillet like I like to use) with nonstick cooking spray
Preheat oven at 425 then turn down to 375 and bake for 30-40 minutes or until golden brown
Brush with melted butter when done and enjoy!


Childhood Memories Series and Recipes: http://www.foodasalens.com/search?q=Childhood+Food+Memories



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