Golden Cornbread from Scratch
I’ve been re-watching PBS’ “The Mind of a Chef” on Netflix. Besides trying not to cry every time I hear Anthony Bourdain’s voice as he narrates it, the show is a wealth of knowledge for me as a chef with an interest in food history and origin. For me, this show is truly a treasure trove of ideas.
One of the featured chefs is Sean Brock of Husk restaurant. He takes us on a culinary journey through the South. Besides loving that he gives credit to the Africans and Native Americans for the numerous Southern delicacies we enjoy today (as well as the methods of growing and cultivating the ingredients), it reminded me of my Granny. Originally from Raleigh-Durham North Carolina, my earliest and fondest memories are of being with her in the kitchen as she shared stories and wisdom and cooked things like collard greens from her amazing garden (in Alaska, no less!) pig’s feet, fried chicken and the inspo for today’s recipe: cornbread.
Chef Sean Brock talked about the “slave food” that made it’s way to the Big House and now in modern times to the restaurants of today; served as not only delicious meals, but as pieces of history.
While my Granny usually made Hotwater Cornbread, I still can’t cook any Southern dish without thinking of her and being grateful for her and the struggles she endured, including her family working fields and cooking for a family that lived in a Big House (I’ll share more on that at a later time on the Blog).
This delicious golden cornbread couldn’t be easier to make, or more delicious. Read on below for the recipe and stay tuned for my much-requested Hoppin’ John recipe!
1 1/2 cups yellow cornmeal
1 cup flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk (you can definitely use a vegan one if you want)
1/4 cup fractioned coconut oil or olive oil
1/4 cup sugar
Heat oven to 450 degrees
Combine cornmeal, flour, sugar, baking powder and salt (all the dry ingredients) in a bowl until well blended.
Whisk eggs in a separate bowl.
Stir in milk, oil and cornmeal mixture until smooth. The batter should be really creamy and easy to pour. If it ends up being too thick, add a little more milk (no more than 1-2 tablespoons).
Spray 9-inch cast iron skillet or baking pan with non-stick spray (I used a coconut oil one) or coat with about a teaspoon of oil or butter. Place in the oven to heat for about five minutes.
Pour batter into skillet or baking pan. Bake 20-25 minutes until cornbread is golden brown (a fork inserted into the center will come out clean)
Looking for more yummy Southern food inspo? Try my Simple Sweet Potato Noodles (warning: they are super addicting!) Or if you’re looking for a healthier version of a classic sweet treat, give my moist and delicious Vegan Chocolate Cupcakes a try.
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