Cornbread: A Soulful Slice of American Tradition
Cornbread is one of the most iconic dishes of American cuisine, particularly in the Southern United States. This golden bread, with its crumbly texture and slightly sweet flavor, has been a staple for centuries. Native Americans were the first to use ground corn to make bread, a practice that spread throughout the colonies and beyond. Cornbread evolved to become a fundamental part of American food culture, often served alongside hearty stews, barbecued meats, and, of course, during Thanksgiving feasts.
The history of cornbread is closely tied to survival and sustenance. In the early days of the American colonies, wheat was expensive and hard to come by, but corn was abundant. Cornmeal became a vital ingredient in the diets of both settlers and enslaved people, giving rise to variations of cornbread that could be baked, fried, or cooked over an open fire.
Today, cornbread is beloved for its versatility—whether it’s a sweet, cake-like version or a savory, dense loaf. It represents comfort food at its finest, connecting generations through its warm, nostalgic flavor.
2 c flour self rising
1 c cornmeal
1/2 c oil
Lots of buttermilk ( 2 cups or more. I make it very wet)
1/4 cup oil in the skillet.
450 oven. Heads up!
I make MEXICAN CORNBREAD WITH THIS RECIPE. HERES WHAT I ADD TO IT:
Two eggs
1 can creamed corn
Onion chopped
pepproncino peppers
Green pepper
I small bag sharp cheddar cheese
A little pepper juice.
So simple!
CABBAGE SOUP
I small head cabbage
Keep in mind I make large portions
2 lbs ground sirloin.
3 lg cans of whole tomatoes squash
I TBP chili powder
1 green
pepper
3 large onions chopped
4 dashes Texas Pete hot sauce
Large can kidney beans
3 cups pinto beans, cooked.
Water to make soupy.
Now,
Brown meat with chilli powder.
Put in pot. Add onions, green pepper, cabbage, kidney beans, pinto beans, and water. Use plenty of water.
Bring to a boil and then simmer for an hour or more. This is my own private interpretation. Thank you for all the sweet comments. There’s no wrong way.
I hope you all enjoy!
