I’m passionate about cornbread ~ I've tested a lot of cornbread recipes, and I’ve learned one thing about it ~ many other people get worked up about it also!
There is quite the debate as to how it should be prepared...
It’s either about the type of cornmeal: stone ground or not; yellow or white?
How much flour?
How much flour?
How many eggs should I add?
Which is better: milk, buttermilk, or sour cream?
Should I make it with butter, lard, Crisco or bacon grease?
Contaminate it with sugar, or not, or how about honey?
Bake it in a cast iron skillet or baking tin?
And, finally ~ a 375° or 425° oven?
In other words, give it to me if you’re not!
Presidents even reacted to it: George Washington started by savoring hoe cakes, a simple corn bread fried in shallow grease.
During James Polk’s presidency, of a trip to New Orleans, he wrote that "all the dishes were prepared in the French style of cooking, and to one unaccustomed to it it was difficult to tell of what they were composed... I took a cup of coffee and something on my plate to save appearances, but was careful to eat none of it. As soon as an opportunity offered, I asked a servant in a low tone if he could give me a piece of corn-bread and broiled ham."1
Abraham Lincoln loved corn cakes, and it was said he ate them “as fast as two women could make them.”
Way back in the 1920's, Warren Harding and Calvin Coolidge preferred to start their day with corn muffins. Herbert Hoover loved fried cornmeal mush, and so do I, almost as much as cornbread!
As a matter of fact, cornbread was served in some of the White House’s more formal settings. Franklin D. Roosevelt served it at a 1939 state dinner for King George VI.
|Franklin D. Roosevelt|
|King George VI|
On to the 40's, when farm boy Harry Truman had simple tastes; he favored his cornbread with sorghum molasses bought on trips home to Missouri. We've often heard, John F. Kennedy was a small eater and nearly always had to be reminded it was dinner time, with corn muffins being his favorite. Peanut farmer Jimmy Carter liked dining on corn fritters at the Carter family's big weekend breakfasts.
Then there's Paula Deen!
Thanks to her for this cornbread recipe!
Paula Deen’s Moist and Easy Cornbread
|Flour and cornmeal|
|ready for the oven|
Give it a try!
1As quoted in Mark Eaton Byrnes' James K. Polk: A Biographical Companion