Mom's Arkansas Cornbread: A Cozy Hug in Every Bite
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Written by R.L. Whitmire
Something truly magical happens when the delightful aroma of freshly baked cornbread fills the air, transporting me back in time to the cozy kitchen of my childhood. In the Ocooch Mountains of Wisconsin, my mom, a Southern belle from Arkansas, would frequently cook cornbread, beans, and ham.
A gateway to our heritage, cornbread was more than just a mere accompaniment – it served as a comforting source of warmth, linking us back to our origins.
In those days, coming home from school to the enticing scent of cornbread in the oven felt like hitting the jackpot. The anticipation of supper time was almost too much to bear.
With that, I'm thrilled to share my mom’s recipe. It's actually quite simple. She would use the recipe that was on the side of the cornmeal box, but, with a couple of modifications. Sometimes she would just make it using the Jiffy Cornbread mix, but she preferred not to because Jiffy made it taste too much like “cake.” She liked the old fashion cornbread.
Ingredients:
-1-1/4 cup cornmeal:
- 3/4 cup all-purpose flour:
- 1 tablespoon baking powder:
- ½ teaspoon salt:
- 2 cups buttermilk:
- 1/2 cup melted unsalted butter:
- 1/3 cup sugar:
Preparing the Batter
1. Preheat the oven: Set it to 400°F (200°C)
2. Combine the dry ingredients: Take a large bowl, add the cornmeal, flour, baking powder, and salt.
3. Mix the wet ingredients: In another bowl, blend together the buttermilk, melted butter, and sugar until well-combined.
4. Blend it all together: Gradually pour the wet mixture into the dry ingredients, gently stirring until they're acquainted. Don't overdo it—a few lumps won't hurt anyone.
Baking the Cornbread
1.Prepare the pan: Grease a cast-iron skillet. I use butter.
2. Pour in the batter: Transfer the mixture into the cast-iron skillet. Spread it out smooth.
3. Bake to perfection: Place the pan in the preheated oven for 20-25 minutes, or until the top achieves a golden brown hue and a toothpick inserted in the middle comes out clean.
Serving and Enjoying
1. Cool and slice: Allow the cornbread to cool in the pan before cutting it into squares or wedges.2. Choose your accompaniments: Whether it's a drizzle of honey, a dollop of butter, or a side of chili, beans and ham, cornbread is like that amiable friend who gets along with everyone. I personally like it with a bowl of milk, like cereal.
Once you savor that first warm, crumbly bite, you'll understand why cornbread is more than just a set of cooking instructions. It's a cherished tradition, a sweet connection to days gone by. Embrace the pure joy of whipping up and sharing a piece of Mom's classic Arkansas cornbread. Let those flavors dance on your taste buds, paying homage to the comforting vibes of Southern kitchens.
This recipe isn't just about what's on the plate; it's a heartfelt ode to tradition, family, and the little pleasures that add spice to life, making it absolutely delightful.
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