The Great Cornbread Debate

I am starting to see a trend developing here. I'm here yet again with a clarification on a traditional Southern recipe. This time, we're talking about cornbread.

I have had the opportunity to experience cornbread in many regions of this country and I have to tell you, there were times when I was shocked... especially when what I was eating was advertised as "old-fashioned" or "Southern" cornbread.

Let me tell you what real Southern cornbread ain't.

Southern Cornbread AIN'T
- Sweet
- Square
- A muffin
- Anything resembling a cake in texture or sweetness
- Yellow

Here's what real Southern cornbread is.

Southern Cornbread IS
- Round (cut into wedges) or in pone "sticks, having been baked in a corn pone pan
- White
- NOT sweet
- Has a crumbly texture
- Baked in a cast-iron skillet
- All one word. Cornbread. Not corn bread.

I have had some things that were called "corn bread" that were just awful. Sickeningly sweet. Bright yellow. Tasted more like a dessert that what real cornbread is supposed to taste like.

I've had other things what tasted good, but still weren't what I'd classify as real Southern cornbread. I've had some things that were slightly sweet, made with yellow cornmeal, fluffy cake-like or loaf bread-like texture. Good taste, but still not cornbread.

If you experience or make any of those things - if your "corn bread" has sugar in it - I'm here to ask you to PLEASE stop calling it "Southern Cornbread." It ain't. Call it something else. Sweet corn bread. Corn cake. Corn muffin. ANYTHING but Southern Cornbread.

Between this issue, sweet tea and slaw, I'm in fear of Southern cuisine disappearing from all culinary knowledge!

Here is my contribution to the Preservation of the Traditional Southern Culinary Arts:

REAL SOUTHERN CORNBREAD

1 cup white cornmeal (not cornmeal mix!)
1/3 cup all-purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 cup buttermilk
2-3 Tbsp. shortening or bacon grease

Preheat oven to 400 degrees. Put shortening or bacon grease into 8- or 9-inch cast iron skillet. Put skillet in oven to melt shortening or grease. Be sure not to let it burn.

In a large bowl, mix dry ingredients together. Stir in egg and buttermilk and mix well.

Remove skillet from oven and pour almost all the melted shortening/bacon grease into the batter. Be sure to leave a little grease in the skillet.

Stir batter well to mix in grease. Pour batter in skillet.

Bake for 20-25 minutes or until cornbread is lightly browned. You can test for doneness by inserting a knife in the middle of the cornbread - the knife should come out clean.

This is especially good buttered. Or crumble it up in a glass of milk and eat it with a spoon. I'm serious!

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