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    « Wordless Wednesday | Main | Facing the cruelty behind my cooking »

    August 28, 2009


    I think that almost any recipe faces this problem. I like a crumbly, drier cornbread without really any sugar at all - I use just a bit of honey. And yes, the flour is in there too, usually in a 1:1 ration with the cornmeal. But what I don't use is the eggs - and therein lies the source for the critics. Yet a lot of it seems to be what one was indoctrinated on. I lived in NC for a while, but until then had never had cornbread, maybe because my family background was almost entirely food from India. So coming at it with fresh eyes, and a non-egg eating status, I was ready to experiment.
    But its well worth it, cooking and eating what pleases you, rather than trying to fight those non-winnable battles of the "right" way to make a dish.... even if people like what you've done, if they come from a different indoctrination, it will never be quite the same if they know you did it... just a mental thing maybe?

    Too funny--this exact recipe will be hitting my blog tomorrow mid-day. I loved it also. However, in my case it is because I finally got the promised copy of The Cornbread Gospels and... I LOVE IT. Butter than Passionate Vegetarian, truthfully. It is compulsively readable and let me tell you I am a dyed in the wool northerner about my cornbread so the very fact I tried a cornbread with just 2 measly tablespoons of sugar ;) speaks to the persuasiveness of her writing. AND I used the remaining cornbread today to make an egg strata breakfast dish, also from her book and appearing on my blog soon. One of my favorite things about the book, in addition to the scrumptious cornbread recipes and hysterical writing, is the abundance of ideas for leftover cornbread, very appreciated by me bc otherwise I will eat it all in one sitting in determination to not waste a single crumb.

    And I may be a dyed in the wool northerner BUT I ALWAYS used a skillet for my cornbread.

    I think it really is a mental thing. I've made this cornbread before for people and watched them scarf it up. Then they act kind of chagrined when you mention that it has a bit of flour and sugar in it! Like they got called out for not being "real" East Tennesseans.

    All I know is that this cornbread is home to me. It's comforting, delicious and easy to make. What more can you ask for from a recipe?

    I love that you made this recipe too Laura! Let me know when it's up and I'll put a link to it in my post.

    I really appreciate it when a cookbook author gives me lots of leftover ideas. I have a severe aversion to wasting food so any author that has a whole chapter devoted to "Deja Food" gets my vote.

    OK - this is going in my 'Must Make' file! That looks so good - I love a good cornbread and thank you so much for the link to her book on cornbread. I'm going to be buying that right away!

    I love cornbread, but since I'm not from the South, I'll take it any which way, as long as it's GREAT! Sounds like yours meets that very criteria :) And I'm on the same page with you abt your in-laws ... count my mom in to that category as well .. I do cook for both, but sometimes I wish I didn't! It's a lost cause, isn't it?!

    Sometimes it does feel like a lost cause! That's why my husband does the country cooking and I cook "safe" stuff like bread and cookies.

    I just tried three cornbread recipes for my new skillet. One too dry, one to salty and this one was awesome! Thanks for sharing.

    I'm so glad you liked it!

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