Cornbread, once a means for survival by European settlers of the New World, has evolved from a "sad paste of despair" to a much-loved staple in parts of America.
In colonial America, the shortage of flour and sugar meant that settlers had to make do with bread made from ground maize, salt and water. Early cornbread went by names such as "pone, ashcakes, hoe-cakes, journey-cakes, johnny-cakes, slapjacks, spoonbreads and dodgers".
Today cornbread recipes vary depending on location baking techniques. In northern America cornbread tends to be made using yellow cornmeal while southern states prefer white.
For my cornbread recipe I use buttermilk, butter, sugar and eggs. The cornmeal is just gritty enough so that the outside of the bread forms a fine crust. It's delicious and I've been eating it for days. The first time I made it, I ate it with a slow-cooked beef and vegetable stew. This time I've been eating it for breakfast with sliced bananas on top. The recipe has just the right amount of sugar in it to pair it well with savory or sweet foods.
1/2 cup of butter
1/3 cup of white sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 cup of sweet corn kernels
- Preheat oven to 375 degrees. Grease an 8 inch square pan.
- Melt the butter in saucepan. Remove from heat and pour into a mixing bowl. Stir in sugar. Add the eggs, one at a time, and whisk until combined.
- In a separate bowl combine the buttermilk with baking soda and stir well. Pour buttermilk mixture into the melted butter mixture and stir well.
- Use a wooden spoon to stir in the cornmeal, flour, and salt until mixed well and and only a few small lumps remain. Add the corn kernels and stir to combine.
- Spoon batter into pan.
- Bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.