There are no cornbread heresies
Fred Nelson and Ed McClanahan once published an anthology called One Lord, One Faith, One Cornbread, the title coming from a woman who would chant that phrase while walking the hills of Appalachia.
But even in the South there is enough multiculturalism that we know there to be more than one cornbread. My older sister, Georgia, recently found and sent to me my grandmother’s recipe for corn pone, a denser, sweeter variant of her cornbread baked in a bundt pan.
I’d like to share it with you, with cautions.
It is the kind of recipe that women of my grandmother’s generation wrote down: a bare-bones list of ingredients and sketchy instructions that assume you already know how to do this. Any of you skilled in baking who might like to flesh out the instructions are welcome to comment.
If you try it, eat slices warm, with lots of butter.
Clara Rhodes Early’s corn pone
2 cups corn meal
1 cup flour
1 cup sugar
2 tablespoons baking powder
1 teaspoon salt
Sift together and add 1 egg
1 pint sweet milk*
Melt two tablespoons lard** in baking pan and pour in mixture
When blended pour into baking pan and bake for 1 hour in moderate oven.
*I think this means whole milk rather than buttermilk or sweetened condensed milk.
**Get over it.