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The
Cornbread Chapter

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Recipes:

    The Eskimo people have over two hundred words for "snow."  Down South, there are almost that many cornbread recipes.  This is not a non sequitur.

SOUTHERN CORNBREAD
2 c. cornmeal   
1 tsp. soda   
1 tsp. salt   
2 eggs, beaten
2 c. buttermilk
1/2 c. oil
    Mix together first three ingredients; mix eggs with buttermilk and oil.  Add egg mixture to cornmeal mixture, stirring only enough to combine well.  Bake in a greased  9" iron skillet, at 450F for 25 minutes.

EVERYDAY CORNBREAD
1 c. flour   
1 T sugar   
3/4 tsp. salt   
5 tsp. baking powder
1 c. yellow cornmeal
1/2 stick butter, melted   
1 c. milk
2 eggs, lightly beaten
    Sift together flour, sugar, salt and baking powder.  Stir in cornmeal.  Mix melted butter and milk; stir in lightly beaten eggs.  Pour into dry ingredients and mix well.  Bake at 425F in a greased 8" iron skillet or a baking pan, 25 minutes, until risen and browned on top.  Cool on cake rack.

MOM'S SURE 'NUFF CORNBREAD
2 c. cornmeal   
1 1/2 tsp. salt   
1 tsp. soda
2 c. buttermilk
2 eggs, beaten
1 T oil
    Sift together cornmeal, salt and soda; stir in remaining ingredients.  Bake in a 9" iron skillet at 400F for about 25 minutes.

SKILLET CORNBREAD
1/4 cup oil
2 cups ground yellow cornmeal
1/2 cup flour
1 tablespoon sugar 
1 tablespoon baking powder     
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
2 eggs, lightly beaten
2 tablespoons butter, melted
2 cups corn kernels
    Preheat the oven to 450° F. Pour the vegetable oil into a well-seasoned skillet and place in the oven. Heat until the oil is very hot, then remove the pan from the oven and pour off any excess oil.
    Sift together the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir in the buttermilk, eggs, and butter until just mixed. Add the corn kernels and stir to blend.
    Pour the batter into the skillet and return to the oven. Reduce the temperature to 400° F. Bake until golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for 5 minutes, then invert onto a plate and cut into wedges.

BROCCOLI CORNBREAD
1 (10 oz.) pkg. chopped broccoli 2 (8 1/2 oz.) boxes Jiffy
Cornbread mix
4 eggs     
1 onion, chopped and sautéed 
2 sticks melted butter
1 sm. carton cottage cheese 
2 T sugar
    Boil broccoli and drain.  Mix all ingredients together.  Pour in 9 x 13" greased dish or pan.  Bake at 350F for 40 - 50 minutes until golden brown.

CHILI-NUT CORNBREAD
2 ½ c. flour
1 c. yellow cornmeal
¾ c. sugar
1 tsp. baking soda
4tsp. baking powder
1 tsp. salt
1 tsp. sage
16 oz. sour cream
1 (12 oz.) can whole-kernel corn, with its liquid
1 (4 oz.) can chopped green chilis, drained
1 c. pine nuts
¼ c. canola oil
¼ c. milk
2 eggs
    Mix together first seven ingredients. In another bowl, mix together remaining ingredients. Add sour cream mixture to flour mixture, stirring only until combined.
    Bake in greased 13"x9" pan, 375F, 25-30 minutes, until center test done.

SPICY CORNBREAD
1 pkg. vegetarian. sausage   
2 T olive oil
3 green onions, chopped 
1 1/2 c. biscuit mix   
1 c. cornmeal   
1 c. grated Longhorn cheese
3/4 c. milk
1/2 c. chunky picante sauce
1 egg, slightly beaten 
2 tsp. hot pepper sauce
1 jalapeno pepper, seeded and chopped
    Be very careful in handling the jalapeno pepper; they can be dangerous.  Heat up  the sausage in oil, crumbling it up -- don't overcook.  Drain  and add onion; cook a few moments more.  Drain again, and place in a large bowl.  Add remaining ingredients, mixing well.  Bake in greased 7 x 11" pan, at 400 F for about 25 minutes.  Cool on wire rack 20 minutes before cutting.

SPOON BREAD  (Low Cholesterol)
1 T sugar
1 tsp. salt
2 c. corn meal   
2 c. hot water
2 c. buttermilk   
1 tsp. soda
4 egg whites
    Use a glass bowl for mixing.  Mix the sugar and salt into the meal, then add the hot water.  Add the buttermilk in which the soda has been dissolved.  (The soda can be dissolved in a little hot water, and the buttermilk added to it.)  Lastly, add the well beaten egg whites.
    Bake in a 9 x 13" pan which has been coated with non-stick cooking spray, 30 - 40 minutes at 375F.  If two pans are cooked at a time cooking time should be increased.
    Use of more  liquids will produce a "mushier" bread.

KEDRIN'S GOLDEN CORN MUFFINS WITH CALENDULA PETALS
1 c. stone-ground cornmeal 
3/4 cup unbleached flour 
2 tsp. baking powder   
1/2 tsp. salt
2 extra-lg. eggs
1 c. milk
3 T oil
3/4 c. grated cheddar   
1 c. corn kernels
1/4 c. calendula petals
    Butter a muffin tin and preheat oven to 375F.  In a mixing bowl combine the cornmeal, flour, baking powder, and salt.  In another bowl, beat the eggs and add the milk and oil, blending well.  Stir the cheese and corn into the wet ingredients.  Pour the wet ingredients into the dry and blend.  Stir the calendula petals into the batter.  Fill the muffin tins almost full, dividing the batter evenly.  Bake for 20 minutes or until golden brown.  Let stand for 5 minutes, remove the muffins from the tin, and serve warm with or without butter or molasses.  makes one dozen large muffins.

HUSH PUPPIES
1 c. cornmeal   
1/2 c. flour   
1 1/2 tsp. soda   
1/2 tsp. salt
1 egg, beaten
1 c. buttermilk
1 med. onion, finely chopped
    Mix well.  Drop by spoonfuls into hot oil.  Drain on paper towels; serve hot.  Good with watermelon pickle.

MATILDA'S ANADAMA BREAD
1 1/2 c. water   
1 tsp. salt   
1/3 c. yellow corn meal 
1/3 c. molasses or honey
1 1/2 T shortening
1 cake yeast mixed in 1/4 c. water
Flour
    Bring water and salt to boil in a saucepan; stir in the cornmeal, taking care not to get lumps.  Stir in the molasses and shortening; let cool to lukewarm.  Add the yeast mixture, and stir in enough flour to make a sponge.  Stir down, add flour and knead.  Punch down, knead a bit more, make a loaf.  Put in greased and floured pan and let rise... enough.  Bake 40 - 45 minutes at 375F.  Turn out of pan to cool.

BAKE SALE CORN MEAL BREAD
    Anadama Bread is a favorite at our Democratic bake sales.  A batch of this bread for a bake sale requires a generous gallon of corn meal mush.  Put the oil, sweetening and salt in just as the mush comes off the stove.  This allows the sugar to melt, the oil and salt to blend in.  For sweetening, honey is good, and the loaves turn out a golden yellow.  Molasses or sorghum make a darker loaf.  White or brown sugar are fine.  White flour is preferred but whole wheat may be used; rye and graham flours are not recommended.

CORNBREAD SALAD
1 (1 oz.) envelope garlic dressing mix
8 oz. nonfat sour cream
1 c. nonfat mayonnaise
1 (9-inch) pan cornbread, crumbled
1 (16 oz.) can pinto beans, drained and rinsed
1 (16 oz.) can red kidney beans, drained and rinsed
3 large tomatoes, chopped
½ c. sliced black olives
½ c. chopped onion
½ c. chopped tomatillos
8 oz. shredded cheddar
2 (17 oz. cans whole kernel corn, drained
    Mix salad dressing mix, sour cream and mayonnaise. Place half the crumbled cornbread in a large (preferably clear glass) serving bowl. layer half the beans, tomatoes, olives, onion, tomatillos, cheese and corn; spread half the dressing mix over all. Repeat. Refrigerate several hours before serving.

CORNFLOWER SHORTBREADS
1 c yellow cornmeal
1 ½ c flour
½ tsp pumpkin pie spice
½ tsp salt
½ c butter
½ c sugar
2 eggs

    Put the cornmeal in the food processor with the knife blade and whirl it for several minutes to cut down on the graininess. Add the flour, salt and spice and whirl to combine. Beat the butter, adding sugar gradually, until fluffy, then beat in the eggs. Mix in the flour mixture on low speed, beating until you have a dough. Form into 1-inch balls and flatten into thick disks on a greased cookie sheet. Bake at 375F about 15 minutes. Makes 2 dozen.



The Hunger Site Makes a Difference
    A world map stretches across the screen. Every 3.6 seconds, one country flickers to black. In Africa, in Asia, in the Far East, in South America…. Another human being has died of hunger.
    But each of us can do something. Every individual who visits thehungersite.com may by simply clicking a button, donate a small amount to the United Nations Food Program Taken together, the thousands upon thousands of hits the site receives each day make a difference. They save lives.
    The secret is corporate sponsorship. When you click the "donate food" button, just below the map, you are taken to the "thank you" page -- which lists the day's sponsors, with links to their websites. You are not obligated to follow the links, to read any ads, to pay anything, or to give any personal information.
    Each sponsor pledges to purchase 1/4 cup of food (rice, wheat, maize or other staple) for each "hit." So, on a day with 6 sponsors, your single click of the mouse donates 1 1/2 cups of food-- a not insignificant gesture to someone who's starving. Multiply that by some 70,000 hits per day, and the real power of the site become apparent. (No, you can't just keep hitting the "donate food" button  they have ways around that, and return visits won't be counted!)
    We have added a link to The Hunger Site. Please check it out on our Links Page.
    Is it worthwhile to bookmark The Hunger Site and take a moment or two to visit it every day? A few moments spent watching that map may answer the question.

My great-grandfather (husband of  "Mom") organized mine workers' unions in Kentucky in the early years of this century.  He was, naturally, an ardent Democrat.  In his later years, he loved to sit out on the porch in the evening, eating a supper of cornbread and milk, and talking politics.

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