Sunday, July 28, 2013
Mama's Appalachian Corn Bread Recipe
Though women's roles have changed along with the rest of the country, knowing how to cook these old recipes still survives. But I have a girlfriend, raised right here, who has never learn to really cook. Her husband said he knew she was no cook when they were dating because anytime he questioned her, "What about some dinner?" She grabbed her purse every time.
But most girls were trained at their mother's and grandmother's feet. Somehow knowing some of these recipes, cooking them for dinner in the modern world, is just something we do. Today we cooked the staple Brown Beans, Corn Bread, with diced onions, slice tomato, cucumbers and home made macaroni and cheese.
Couple of years ago, after my mother died, my brother gave me something worth more than gold. He was at Mom's house before she passed away, and made her measure out the ingredients for the family cornbread recipe. He let me make a copy of her notes.
Now many would wonder why I would even think about sharing such a prize recipe with the world. I never understood the hoarding of recipes mindset. We have family members that share recipes, but they will leave out an ingredient or two, so that if you try to duplicate their recipe...it never tastes like theirs. There is always a karmic aspect to this practice. I've seen over and over again family wanting to credit the right person for a recipe, it's usually the "bad" recipe that survives and then they are not thought of nor remembered as such a great cook.
Sharing this recipe means that it will survive. May even be made better.
Lena's Corn Bread Recipe
3 cups Buttermilk
1 tablespoon sugar
3 1/3 cups self-rising corn meal
pinch of baking soda
4 tablespoons bacon grease or vegetable oil
Heat oven to 450 degrees. Put the 4 tablespoons oil in iron skillet. Heat oil in skillet in oven until very hot.
Combine buttermilk, egg, sugar, corn meal, baking soda together. Pour in oil from skillet and mix. Pour into oil coated hot skillet. This creates the corn bread crust.
Bake 30 to 40 minutes (depends on oven) until golden brown. You can insert a toothpick in the center to test. If no batter is on the toothpick it's done.
There are many cornbread recipes and this is just one. One suggestion was to add another egg to the batter. I have also made it with regular milk and it worked just fine. I would love to hear your comments, suggestions, etc.
Copyright 2007-2016 Denise A. Smith
I am the Appalachian Heart Wood Blogger. I am interested in saving the history of our Appalachian region as well as our placement into the future. I am a 9th generation Appalachian woman on my father's side and 11th generation on my mother's side. One grandfather is recorded in these mountains in the English records in 1753. We have been here a long, long time. Our language, our culture is celebrated yet changing. My blog called Appalachian Heart Wood is where I will expound my take on all this change and how our roots run deep in Appalachian history and culture.. I might also from time to time expound on the politics of the day in Virginia. Follow me on Twitter @AppalHeartwood