Grandmothers and Cornbread


I was blessed to have two exceptional grandmothers.  Both fine women who raised families and overcame adversities sent their way.  Each was a fine cook and had their own specialties.  However, one clear difference was that one grandmother made yellow cornbread and the other made white cornbread.  




What's the difference you ask?  Well, yellow corn makes yellow cornmeal and white corn makes white cornmeal.  As a child, I always liked the yellow cornbread.  To me it had a sweeter flavor, especially with extra butter.  As an adult, my tastes run toward bitter, spicy, and not so sweet.  So, last night I made a pan of white cornbread.  



My only complaint?  That would be that it turned out a bit thin.  Maybe a smaller skillet next time, or a double batch in this one.  The flavor was spot on and the bottom had a crispy crust.  

Perfection!  

If you are looking for a good cornbread recipe, here is a good place to start.  


"I'm a very positive person.  My grandmother taught me that happiness is both a skill and a decision, and you are responsible for the outcome."  

Helen McCrory 





Comments

  1. Yum! I have never had White Cornbread..think I will give it a try.

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  2. I love cornbread but mine never tastes as good as others I've eaten.
    Will try this recipe. Thanks

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  3. All I've ever tasted is yellow cornbread! Maybe it's time for something new?

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  4. Looks good, Michelle. One of my grandmothers was an amazing cook. (She did not pass that skill on to my mother, but I'll leave that there . . . ) One of her specialties was pies. I remember so well having her pull up with two or three pies in those old pie baskets. Mmmmmm.

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  5. My mother. being English, never made cornbread. I do not recall having it until after I was married. As a young bride I bought Jiffy mix and made corn muffins. I loved them! For the past 40 years or more I've been making mine from scratch and like you, prefer yellow cornmeal--unless I can get some meal made with Bloody Butcher corn. That is absolutely hands-down the very best.

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  6. Yellow cornbread baked in a cast iron pan. Nothing better,
    with butter and homemade apple butter.
    See what you've done now . . .

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  7. I'm from the part of the US that doesn't eat sweet cornbread. I'm not sure where they do that, but I've heard of it. My Mom used to make yellow cornsticks in a formed pan. Hmm, I haven't had any cornbread in a long time...

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  8. I'm not sure if I've ever had homemade cornbread, being raised in more northern areas. But, the cornbread I've eaten has been good according to my memory. Your enchantments both look very tasty as I'm sure they were!

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  9. I think it's a fun story that your two grandmas had an affinity for yellow and white cornbread. I would love either one! But being that I like color and traditional things I would personally stick with yellow. Have a great week! ((hugs)), Teresa :-)

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  10. It looks good! I've only had it in restaurants and it was always yellow!

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  11. The corn meal makes a difference as some is ground so fine that it is almost like flour and then they add sugar and salt which makes it a corn bread mix. I grind my own at times and that will give even a different flavor, I use hickory king white corn or sometimes my colored Indian corn or even just yellow.
    My grandmother and mother would save bacon grease and use that when making corn bread, probably not what anyone would do now but it made a difference. An important part is to have fresh baking powder and milk that will react with it, that makes it fluff up some.

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  12. Over the years I have really grown to appreciate cornbread-Love the taste. Must admit, I've been adding corn kernels and honey. I think my own grandmother is probably giving me the stink eye for changing what is already perfect.
    Cornbread brings back a lot of good memories.

    Velva

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  13. Not a real huge fan of cornbread although I always make it for others and I do like the taste---well for a minute or two. LOL
    MB

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  14. This is yummy!! I never tried on skillet..

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  15. I like yellow cornbread, and I use real butter. Pouring the batter into a hot, buttered iron skillet makes it even better. I think the best cornbread I ever made was when I bought stone-ground meal from an Amish lady, but I use store-bought meal now.

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  16. I can live without cornbread. I'm one of the odd ones.

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  17. .
    My father-in-law grew up on it ...he said his big family ate cornbread every day, sometimes when there wasn’t enough grocery money *only* cornbread. But he still liked it as an adult.... and we do too. I don’t bake much these days, but a pan of cornbread is a frequent exception. So good with a bowl of homemade soup. (Ours is definitely yellow, but not sweet.).

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  18. I would be a “yellow” . . .
    Love the quote . . .

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