How Black Woman Outsmarted the South with Cornbread

[irisblue]

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description For centuries, the world has been sold a myth that Southern cornbread was born out of European hospitality and plantation romance.

In reality, the true architects were enslaved Black women. They used the culinary engineering of West African fufu to transform a cheap ration of raw cornmeal into a survival fuel that outsmarted the South.

Sources:
High on the Hog: A Culinary Journey from Africa to America by Jessica B. Harris,
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time by Adrian Miller
"The African Roots of Southern Cooking" by Toni Tipton-Martin


I mostly use jiffy mix corn bread as a go along with chili or to top a tamales pie

[jmbar2]

1. I learned cornbread from my Louisiana granny

Cast iron skillet, preheated in the oven with a bunch of butter til it's sizzling. Slightly grainy cornmeal, a little sugar, dumped into the sizzling pan. Comes out with a crunchy crust on the bottom and edges. Serve with ham hocks and butterbeans.

[walkingman]

2. I love cornbread,my wife puts in a cup of velvetta cheese that makes it less crumbly, not as hot as jalapeno cornbread

We owe so much to the black population in America and the more you look the more you'll realize it. ☮

[Morbius]

6. If you trim all the white stuff attached to the seeds from jalapenos, they're not hot at all.

The capsaicin, the chemical which tastes "hot," isn't present in the green parts of the chili. Trimming away the seeds and the white pith which holds them means you can get the flavor without the heat. This makes for wonderful corn muffins.

[yellowdogintexas]

3. I use Martha White white cornbread mix (sometimes White Lily depends on where you are)

If it has sugar, it is a very tiny amount. Real cornbread should be made with buttermilk. My mom made cornbread every day using self rising cornmeal (white) which she bought in 5 pound bags. Meal, egg, buttermilk and a pinch of soda. Iron skillet preheated in the oven with grease in it (either leftover bacon grease or Crisco) Nice crunchy crust on the bottom.

Jiffy is too sweet. The Martha White comes in the right size envelope for a small iron skillet of cornbread.

I like it with a big veggie dinner or a bowl of beans (pinto, great northern, black eyed peas, red beans and rice)

[no_hypocrisy]

4. I use the recipe for cornbread from the cookbook of Sylvia's Restaurant.

The recipe is online.

[-misanthroptimist]

5. "I mostly use jiffy mix corn bread as a go along with chili or to top a tamales pie"

Then you are doing it right!

[littlemissmartypants]

7. I love it!

I put bits of cheese and jalapeños in mine. I have a cast iron form that bakes them into horizontally cut half corn ears.