A couple of weeks ago, I won something on Farmgirl Fare. And I didn't even have to do anything hard, like when I pointed out all the mistakes on Sparkerly. Or when I composed a clever rant on Evil Chef Mom.* Nope, all I had to do was leave a comment about cornbread. I would do that even if I wouldn't win anything as a result. But I did leave a comment, along with about 200 other people. And my name was randomly chosen. My luck was in that day. If only I had bought a lottery ticket . . .
BUT ANYWAY.
BUT ANYWAY.
What I won was a copy of a book called "The Cornbread Gospels," by Crescent Dragonwagon. First, I must acknowledge what may be the coolest author's name EVER. And then I must admit that I would never have bought this book for myself, because it's so specific. I gravitate more towards the multi-use cookbooks. But this is a very entertaining book, I must say. I like to sit down and read cookbooks like novels, and this is eminently readable. Also educational. For example, I have learned that while I cook cornbread like a Northerner (using flour in addition to cornmeal and adding sugar), I cut it like a Southerner (in wedges).
I am truly a citizen of the world.
The author makes much of the fact that when she was writing the book and told people she was working on a book about cornbread, every person would exclaim about how much they love cornbread. Well, yeah. I think this is true of any kind of freshly baked, homemade bread. But since I am not a baker and am unwilling to deal with yeast in any form, quick breads like biscuits and cornbread are my kind of breads.
So I made some cornbread. I started with the first recipe in the book, because it was pretty straightforward and I felt I should dip a toe in the cornbread waters (fields?) before progressing to anything that requires creamed corn. AND, I screwed up my courage and made it in a cast iron pan. I know very well that is how cornbread is traditionally made, but my mom never made it that way. The couple of times I tried it, there was a distinct taste of rust. But that was when I was using my own, relatively new cast iron pan. But NOW, here at Blackrock, I have the use of A.'s grandmother's cast iron pans. They were a gift when she got married in 1928. Almost a hundred years of frying with lard have had a good seasoning effect. And behold, they created an extra-crispy browned crust, with no taste of rust.
That cut piece went straight down my gullet as soon as this photo was taken.
While I will eat cornbread of many kinds, I have some preferences. I like cakey, slightly sweet cornbread, and I like to eat it with a gluttonous quantity of butter and honey. I suspect I am not alone in that, however.
I have no snappy ending for this post, so just consider the topic of the day to be cornbread, and go to town in the comments. Over and out.
* I seem to win things a lot online. I may try online casinos next.
Head on over to Mayberry Magpie today Kristin. Today's post is dedicated to you, farm girl!
ReplyDeleteP.S. I love cornbread. And your author hails not far from here, I believe. Arkansas, right?
I like my cornbread with molasses
ReplyDeleteand butter.
My last batch of cornbread came from a Martha Stewart bag and had to be thrown away it was so bad - truly tragic when you add in that it was served with the traditional New Year's day black eyed peas and greens. Could really use a from scratch recipe, minus the pan since I can't use one on my stove, that would give me a moist, sweet batch on which I could also put a lot of butter and honey.
ReplyDeleteCrescent Dragonwagon wrote a couple of teen novels way back when and then started doing cookbooks. She's got another one called "Passionate Vegetarian" which is quite good.
ReplyDeleteHer birth name was Ellen Zolotow, I think...
Crescent Dragonwagon is indeed from Eureka Springs, AR. She's a fun writer and I'm glad you're enjoying expanding your cornbread horizons. I love to cook and can accomplish many things in the kitchen - but never cornbread!!
ReplyDeleteHow timely - I had chili and cornbread planned for dinner tonight! Mmmmm, I loves me some cornbread.
ReplyDeleteI had cornbread last night. Yes, made in a cast iron skillet. ohmigod there's nothing better.
ReplyDeleteLucky you!
Yes, butter and tons of honey! It is more of a dessert for me than anything. Now I have a friend from Alabama that thinks sugar in cornbread is a sin and eats her's with gravy...however you eat it it is delicious!
ReplyDeleteI like my cornbread baked in a cast iron skillet with just a drizzle of honey. I also like it crumbled over chili.
ReplyDeleteyeah, yeah... you won... but damn it was 47 degrees in my kitchen, the oven was on and I live in California, it's not suppose to be cold like that. as for corn bread, love it the same excact way you do to.
ReplyDeleteOH yes. That looks like the perfect cornbread.
ReplyDeleteI'm more of a warm butter on her cornbread kinda gal, but what do I know?
:)
I love cornbread but I've never made it myself. What size pan did you use? I have a gift card that is burning a hole in my pocket - Chef Central here I come.
ReplyDeleteKristin I adore your blog and am so happy I found it!
ReplyDeleteI third the notion that cornbread crumbled (generously, of course) over chili - already crumbled with chopped onions and shredded cheese, which is allowed to melt under the cornbread - is the VERY best. Ya-uhh-UM!
I have been trying to season 4 cast iron skillets for a YEAR now, without success. Any magic tips, anyone, except passing a century? (I've read the online stuff).
Jean: I used the 10-inch skillet for this one. That makes enough for about 6 normal eaters, or 4 hogs like us.
ReplyDeleteCountryMidwife: I never managed to get my own pan seasoned very well. But I also didn't do a lot of frying with a lot of fat. Forget what they tell you about baking cast iron in the oven with Crisco--the only thing that really seems to coat the cast iron well is frying in a couple inches of fat. Lard, preferably. Not that this is practical for most people, though. Which means I am exactly NO help to you. You're welcome!