Cornbread is the perfect vehicle
for sopping up the things
on your plate!
|Those cracks are a good thing in cornbread!|
Everyone has their foibles ~ for me, it’s that corner slab of cornbread ~ the slice with two crispy edges. Grandma liked it crumbled, submerged in a glass of cold buttermilk, and eaten with a spoon ~ whatever floats your boat...
|Native Americans sowing maize in little mound|
From the Chickasaw, Cherokee, Creek, Choctaw, and other tribes, these European settlers learned their recipes and procedures for cooking with maize.
|A Huron woman grinding maize|
|Native American kneading dough|
The colonists knew a good thing when they tasted it, perceived the benefit of utilizing the natural resources they had in their new land, and soon swapped traditional grains with cornmeal in the bread recipes they brought with them from Europe.
|Early Americans harvesting corn|
This recipe produces a cornbread that ditches the traditional buttermilk, replacing it with sour cream. The cornbread crumbles in your mouth like it should ~ not in your hand, thanks to the addition of sour cream. The result is rich moist cornbread.
Sugar or not? I’ve said that old Southern saying before, “If there’s sugar in the cornbread, there’s a Yankee in the kitchen!" Add a spoonful or two at your own risk, if you want.
For me, that corner slab of cornbread is at its best with butter and a little honey, or with a bowl of thick homemade bean soup: slice the cornbread in half, slather it with butter, smother it with bean soup and top it with a dollop of ketchup. That is definitely a favorite meal of mine...
Cut it into squares, wedges or sticks and serve with softened butter...
It's divine with honey or jam too!
SOUR CREAM CORNBREAD
½ cup butter, melted
1½ cups all-purpose flour
½ cup cornmeal (I use stone-ground)
1 tablespoon baking powder
½ teaspoon salt
⅔ cup milk
½ cup sour cream
1 large egg, room temperature
Preheat oven to 400°.
Coat an 8x8-inch pan with non-stick cooking spray, set aside.
In a smaller bowl, whisk together the flour, cornmeal, baking powder and salt.
In a separate bowl, whisk together milk, sour cream, and egg; slowly whisk in melted butter.
Pour wet ingredients into the dry ingredients and stir just until combined and there are no lumps, do not over-mix.
Pour batter into prepared pan and smooth the top with a rubber spatula.
Bake for about 20 to 25 minutes, until toothpick inserted into the center comes out clean.
Slice and serve.