Golden Cornbread
I could never get my homemade Golden Cornbread to turn out right, using the recipe I thought I had used my whole life. You know, the one on the Quaker Cornmeal lid. Maybe it was the same recipe – I hadn’t bought that brand of cornmeal in quite a while. But I also thought:
- It must be that I’m not using the right pan.
- I’m probably adding too much sugar.
- Maybe it’s this gas oven (I grew up on electric).
Every visit to Mommy’s house, and subsequent use of the “cornbread” pan, seemed to confirm those reasonings. And when she started baking it in a glass pan and it turned out funny – my younger brother and I decided that cornbread had to be made in the specific, old, pan that it had always been made in when we were young.
Then – I found the old Golden Cornbread recipe. The original one. Handwritten on a page in the steno pad, with variations for health reasons. And rewritten, years later, on an index card.
Most cooks will tell you that the pan does have something to do with the quality of the cornbread. So I cooked it in cast iron. But also, there is a security from knowing you have the tried and true, real deal recipe, unchanged. And no, I don’t believe this to still be the recipe on the lid of the box.
Recipe
1 Cup yellow corn meal
1 Cup flour
1/8 – 1/4 Cup sugar
1/4 – 1/2 Tsp salt
2 Tsp baking powder
1 Egg, beaten
1 Cup milk
2/3 Cup oil
Directions
Sift dry ingredients together in large bowl.
Add milk, egg, and oil. Stir or whisk until smooth.
Bake in greased pan, 20 – 25 minutes.
Easy.
Real-life notes and inspiration:
Any cornmeal or wheat flour is fine – this has been made in a variety of ways over the years, utilizing standard vs. “healthy” types of cornmeal, unbleached white or whole wheat flour, etc.
The amount of sugar is negotiable and can be brown or white. If you like the sweetness of Jiffy – then 1/4c is not going to be enough for you. Once you get up to 1/2c, the texture of your cornbread will change and it won’t be as fluffy.
Salt according to your preference. 1/2 tsp is a little too much for me.
Oil? The recipe calls for “salad oil.” We have used everything from peanut oil to olive oil, as well as butter and margarine. I kind of think we used Crisco at one point. My favorite is butter, my least favorite is olive oil, and the peanut oil was so long ago, that I don’t remember the taste.
Similar comments on the milk. This works with powdered milk, whole milk, and one or two percent milk. I’ve also made it with coconut milk and the flavor was fine.
I did not use the wheat germ listed in the original recipe. That is a heart-healthy option though!
Cornbread goes great with Lentil Soup or just about any soup, really. But my favorite way to eat it is sliced open, fried in butter (in cast iron, of course), and drizzled with maple syrup. Yum!
It’s interesting, all the things that can be made from corn. In this video from Self Sufficient Me, I learned that corn can be (and has been) a major survival food! After a little research, I began to understand all of the options – breakfast, lunch, dinner, snacks, and even drinks! More on that in another post, but this was a reminder to me of what Paul wrote to Timothy:
“All Scripture is God-breathed and is useful for teaching, rebuking, correcting and training in righteousness”
II Tim. 3:16, NIV
Just like corn, the Word of God is useful for so many things. But really, it points us to the most important thing. If you expand the selection of verses just a little (for context) and select a different translation (for present-day clarity), you’ll really get to the heart of the matter:
“There’s nothing like the written Word of God for showing you the way to salvation through faith in Christ Jesus. Every part of Scripture is God-breathed and useful one way or another—showing us truth, exposing our rebellion, correcting our mistakes, training us to live God’s way. Through the Word we are put together and shaped up for the tasks God has for us.”
II Tim 3:15b-17, MSG
Salvation. Truth. Perspective. Confrontation. Peace. Joy. Comfort. Wisdom. Reconciliation. The list could go on for days, and that is why we immerse ourselves, daily, in the Word. It is the ultimate survival food and very life, for both the spirit and the soul.
Not only that but just like the confidence in using a tried and true recipe, there is an unshakeable confidence that comes from trusting in the unchanging Word of God. It has stood the test of time and will last forever. Psalm 119:89, Matthew 24:35
In the Garden
According to the locals, last summer was the hottest on record here, and this summer was not much better. Fine time to move to the Lone Star State! As to the wind, there seems to always be a strong breeze, at minimum, even if it’s a hot one.
Consistent temps above the mid-eighties and constant winds are not friends of corn (or tomatoes, or much else, I’ve found). But that won’t stop me from trying it out next summer! Then I’ll experiment with some of the items you can make at home (cornmeal and grits, for instance) and let you know how it turns out!
In the meantime, let me know if you tried this recipe for Golden Cornbread, how you liked it, and if you made any variations!
Happy cooking!
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