Southern Cornbread and Yankee Cornbread
By Shelia Senghas earthbaker
I had to smile when I saw this recipe in my grandma’s recipe files. It is hand written on a now yellowed piece of paper with tattered edges in my grandmothers own handwriting. I never saw my grandmother read from a recipe when she cooked or baked anything. She had successfully owned and cooked in 3 eateries during her life, the Bus Station Café in San Bernardino California during the mid and late 30’s and The Coffee Café in Tulsa Oklahoma during the late 40’s and early 50’s. She also had a lunch counter in Las Vegas Nevada in the 60’s. I have written the recipe just as she wrote it.
grandma put a lot of love in all her recipes, both, southern and northern
1 tsp. baking soda
2 cups white cornmeal
1 tsp. salt
Preheat oven to 450 degrees.
Generously grease iron skillet with 3 tablespoons lard and heat in oven while mixing batter.
Beat eggs and add buttermilk
In another bowl, stir cornmeal, baking soda, and salt.
Add egg mixture all at once and beat with rotary beater until smooth. Pour hot lard into batter and mix.
Pour mixture into heated iron skillet and bake in hot oven 20 to 25 minutes or just until set. Slice pieces and serve hot with fresh butter. Makes 9 servings.
Note: Some southern women add 1 tsp. sugar to the dry ingredients.
1 c. sifted flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup yellow cornmeal
1 c. milk
1/4 c. soft lard
Sift together in bowl, flour, sugar, baking powder and salt. Stir in cornmeal.
In a small bowl beat eggs with fork, add milk, and lard. Add all at one time to cornmeal mixture. Stir with fork until flour is just moistened. Even if batter is lumpy, do not stir any more.
Pour into well greased 9 inch square pan. Bake in hot oven, 425 degrees, for 20 to 25 minutes, or until done. Cut into squares and serve with butter.