Recipe: Grandma's Cornbread

Grandma's Cornbread

Circa 1950's

           Today I am bringing you a recipe that is very near and dear to our hearts and has been passed down on my husband’s side of the family for generations. I always look forward to the fall and winter months and it is without a doubt my favorite time of the year. When the temperatures start dropping and the nights grow longer I turn to my favorite comfort foods for dinner. I am a very lucky girl and was blessed to not only marry a wonderful man, but one that loves to cook! He makes a killer pot roast, delicious stew, amazing chili and the dish that goes with them all…cornbread. It seems like we are making a batch every week when the temperatures start dropping. With Thanksgiving approaching I thought that there wouldn’t be a better time than to share this wonderful recipe!  It is delicious on its own and makes an amazing stuffing for Thanksgiving…at least in our family stuffing has always included good ole’ Texas cornbread.

          This recipe was passed down from Chris’s mom from his wonderful grandmother.  She grew up in Depression-era Oklahoma and it was always on the table at family gatherings.  Chris borrowed his recipe from his Grandma’s, although he does admit that the honey and sugar were later additions because “Grandma would never have made ‘sweet’ cornbread.”  I must confess that I love the sweet additions! Please enjoy this wonderful family heirloom recipe with you own loved ones this Thanksgiving!


Chris's grandmother is located on the 1st row 3rd from right with the doll

     Here is a little food for thought on this traditional southern dish to share with your friends and family this holiday season. Corn was in America long before Columbus sailed the ocean blue and was a staple for many Native Americans. When new settlers arrived in America they had to “make do” with food sources that were available to them and corn happened to be one of the most prominent. While European settlers had traditionally used finely ground wheat for their breads, anything “fine” was in short supply. Therefore they turned to corn or as it was sometimes known, maize.  John F Mariani wrote “Native Americans roasted their corn and ground it into meal to make cakes, bread, and porridges…The new cereal was precious and helped early settlers to survive those first harsh years…Before long uniquely American dishes were being developed,” It would later go on to be called cornbread and become everyday fare. However, many colonists were not thrilled with the wheat substitute, and viewed any form of bread made with corn instead of wheat a sad paste of despair.

          When settlers arrived in Texas in the early 1800’s (including Grandma’s great-great grandparents) corn was one of the first crops they planted and used it to feed their families and their animals. Over the years it has gone by many names including corn pone, johhny cakes, hoe cakes, and spoon bread. Today is no longer considered a sad day when you have fresh and warm cornbread with your meal! Please enjoy!