I baked my first cornbread in 2007. I even remember the date because it was my first Thanksgiving dinner, four days after I moved to Southern California for good. I asked about a typical Thanksgiving meal and cornbread seemed to be as mandatory as turkey, yams, mashed potatoes, green beans and pumpkin pie.
Cornbread is a classic Southern cuisine dish and Southern cuisine’s cornerstone is Native American corn culture. I found this recipe in Autumn by Joanne Wier, one of the Williams Sonoma Seasonal Celebration Series books, edited by Time Life, and I adopted and adapted it too!
Cornbread | Ingredients for 9 portions
1 ½ cups of cornmeal
1 ½ cups of flour
2 Tbs. of brown sugar
1 Tbs. of baking powder
1 Tsp. of salt
1 egg lightly beaten
1 cup of milk
1 ¼ cups of sour cream
1/3 cup of corn oil, plus some extra to brush the skillet
1 cup of sweet yellow corn kernel (1 to 2 ears)
Preheat the oven to 375°F. Brush the skillet with some oil. In a bowl, mix all the dry ingredients and set aside. In another bowl, whisk the egg, milk, sour cream and oil. Fold into the flour mixture and add the corn. Do not over mix. Pour into the prepared skillet. Bake for 35 minutes, or until a toothpick inserted into the center of the bread comes out clean. Transfer the skillet to a wire rack and cool for 10 minutes. Cut into squares.
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