Sliced or Squared; Cornbread, the Best Dinner Guest
You don't have to be a scholar, you don't have to have a high school degree, a college degree or even a grade school degree to know dinner, but if somebody comes to you and say, "What you got on your plate for dinner?" and you say, "I got some chitterlings and some black-eyed peas and rice and some collard greens with some hot sauce, and maybe some cornbread or some corn pone," and that person can get back to you and say, "well you know your history's on that plate," (Jessica B Harris)
Cornbread in a skillet By Donna Tucker, Acrylic on Canvas.
“It depends on what time of day I'm asked and it depends on where I am. If I have to answer the question what is my favorite food, I like good chili, Southwest Texas Mexican chili and African American chili too. I like it cooked with lots of spices. And I like it hot but not burning, not punishingly hot. I like it served over rice, over cornbread.” (Maya Angelou)
Indeed Ms. Harris is correct; this delectable baked good has a rich history, as rich as the ingredients used to make it. The creams and jars of butter make or break the thickness and fluffiness. Cornbread is a fan favorite, a southern sweetheart, a side we know and love. Nothing beats a warm piece of cornbread. Even the Jiffy box mix is good when baked with the proper butter and a little extra love. This dish can be controversial, as some feel cornbread should be sweet or incorporate pieces of corn into it. Some may even argue that cornbread should be cut as a slice, and some say it should be cut as a square. Let us not forget those who bake them in muffin pans. Spark up a conversation at your dinner table; who makes the best cornbread, Grandma or your mama? Tread lightly on this topic as this may spark up more than just a conversation; we are liable for any damages or ended relationships.
No worries, this is a no-judgment zone, as this is simply a thought piece, not a family or community cookout. Like many elders will tell you, if you do not have anything nice, don't say it, even if somebody may have been a little stingy with the buttercream. Dry or moisturized, it's all about enjoyment, history, and memories!
How is fresh cornbread made? Well, it must include ground cornmeal. Paul Jones discusses this process in his interview discussing the meeting of his parents and African American cuisine of the late 19th and early 20th century. He says, "You'd have a nice, big, thick cake of cornbread made from grinding the meal that they'd gotten from the corn that they picked and put in a shelter, and taken to the mill where they would take it--if you took a bushel of corn in, they'd take a peck of it and keep for themselves and grind the rest up for meal for you" Using the scenario given, the cornmeal would be added to a Bowl with a couple of eggs, butter, buttermilk, flour, a little bit of sugar, baking soda and salt. It all depends on what kind of cornbread is wanted, and the consistency can be changed depending on the amount of the chosen ingredients used.
When sliced to enjoy, that flakey golden baked delicacy lets out a warm smell of Sunday. Cornbread is a staple of many meals, especially for those in the south, as it complements many classic southern meals. Sunday dinner, pulling up a chair at the dining room table, greeted with some baked or fried poultry, with vegetables, whether collard greens or salad. Then a basket draped in cloth a placed on the table, and everyone can feel the heat from the previous location of the cornbread, the oven. As you pull back the fabric, grab a piece that smell hits the nose with a blissful aroma. That scent was present in many childhoods, as Eddy Clearwater shares; "my first childhood memory would be probably, probably once seeing my grandmother [Ida Harrington] cook in the kitchen. I remember being in the kitchen and seeing her make greens and stuff and mix cornbread." Alice Randall has a similar feeling, as cornbread was part of her childhood memories, saying, "And that was a smell of my childhood. Cooking, my grandfather [William Randall] made cornbread and coffee every day of the week except for Sunday when my grandmother cooked. So cornbread and they would make it in the skillet in the oven with bacon grease beforehand." Greasing the pan added to the flavor, taking a little dab of bacon grease from the jar and wiping down the skillet or baking pan, giving the cornbread a smoky flavoring.
The smell goes hand in hand with Sunday's memories after a long day of church, yard work, and cleaning. The mood for the day was set when you would hear the gospel, R&B, or jazz music blasting from another room, meaning that before you greet anyone with a good morning, go ahead and grab that broom. If you heard the creaky ironing board being opened, then the regular worship service was in your future. Sundays are days to prepare for the week, setting the tone for new beginnings and productivity. This experience is not uncommon, as Opalanga D. Pugh shares her childhood memory; "I smell cornbread right away. And my [maternal] grandmother [Jessie Howard] would get up on Sunday morning, and she'd put her greens to cooking before she'd go to church [Zion Baptist Church, Denver, Colorado]. Girl, those greens cooked the whole time. I was eighteen before I realized that greens were green and not brown, you know (laughter). But that was part of--part of the ritual. And then I hear the gospel music; I so love that gospel music, you know, it's just something. It's like medicine in our spirit, I think that--that is medicine for me personally, and just working in the culture, I get it that there is a place for music where words don't fit, but you need to make a sound."
To conclude, with Sunday approaching, or any day, try bringing this classic to the dinner table. Let this kick off a peaceful evening dinner with a little bit of butter for taste. Cornbread can make a guest appearance during holiday dinners, celebratory dinners, and so much more. However, it is prepared for enjoyment in the moment or gathering. There is a great story that comes along with that cornbread, as about and it, hear the story behind the dishes prepared. Try new recipes for cornbread, cultivate these cooking skills and recipes, and maybe a new recipe you start become an heirloom creating delicious memories for future generations.
Sources Used
Jessica B. Harris (The HistoryMakers A2004.133), interviewed by Larry Crowe, August 18, 2004, The HistoryMakers Digital Archive. Session 1, tape 6, story 8, Jessica B. Harris reflects upon the history and cultural connections discerned by studying food.
Alice Randall (The HistoryMakers A2007.094), interviewed by Larry Crowe, March 17, 2007, The HistoryMakers Digital Archive. Session 1, tape 2, story 9, Alice Randall describes the sights, sounds and smells of her childhood.
Opalanga D. Pugh (The HistoryMakers A2008.120), interviewed by Denise Gines, November 3, 2008, The HistoryMakers Digital Archive. Session 1, tape 3, story 1, Opalanga D. Pugh describes the sights, sounds and smells of her childhood, pt. 1
Robert Louis Stevenson (The HistoryMakers A2007.197), interviewed by Ron Brewington, July 7, 2007, The HistoryMakers Digital Archive. Session 1, tape 3, story 1, Robert Louis Stevenson describes the sights and smells of his childhood
Eddy Clearwater (The HistoryMakers A2004.157), interviewed by Larry Crowe, September 2, 2004, The HistoryMakers Digital Archive. Session 1, tape 1, story 6, Eddy Clearwater shares memories of growing up in Mississippi