Every cook I know is pretty gosh darn opinionated when it comes to making corn bread. I know I am! Do you use white corn meal or yellow? Dry and crumbly or moist and spongy? On the flat side or 2 inches high? Sugar or not? Sweet milk or Buttermilk? Guess what I use ;-). Glass baking dish or Cast Iron Skillet? Do you add cheese, chilies or corn? How about crumbled bacon?
For me, there is one way, and one way only to bake up a pan of corn bread. I have used the same recipe for 40+ years and I’m not ever going to change a thing. Oh, I’ve tried different recipes but never liked the proportion of flour to meal or how much baking powder or eggs, etc. I even tried adding things….once. For me, this one is it! I can buy wonderful fresh, REAL buttermilk here. It’s not the artificially made stuff that’s sold back home. But, about that Corn Meal. Well…..truth is, I can’t get corn meal here….nowhere. Now, don’t laugh, but the best I can do is buy “2 Minute Polenta!” Desperate times call for desperate measures, and when you’re going through corn bread withdrawal symptoms you make do with what’s available. It turns out pretty good but I can’t wait to get back to my old standby. Trusty and true blue, the round cardboard cylinder with the old Quaker guy on it. I love you Quaker man!
Yesterday, I made up a batch to go with a pot of Chili. It was soooooo delicious! Hubby gave both the Chili and the Corn Bread 2 Thumbs Up! BTW….here’s a hint. If you make them wait until they’re almost starving, they’ll give just about anything 2 Thumbs Up! Remember this the next time you scorch the potatoes. Make them wait a couple hours to eat :-).
Allrighty then…..let’s start building some Corn Bread!