""Cornbread illustrates how America's food has emerged as a creolized national cuisine, one that draws on elements from multiple cultural traditions," writes Anela Malik, author of "American Soul: The Black History of Food in the United States. "Corn is indigenous to North America and then became a staple part of rations for enslaved peoples," Malik said in a recent interview, in which she agreed to share this recipe."
"Add butter to skillet and let melt. In a large bowl, whisk together cornmeal, flour, baking powder, salt and baking soda. Add buttermilk and eggs and stir until just combined. Swirl skillet until fully coated with butter and bacon grease. Pour in the batter and place skillet in the oven. Bake until cornbread is browned on top and edges pull away from sides of pan, 20 to 25 minutes. Top with pats of butter, slice and serve hot."
Cornbread represents a creolized American cuisine that incorporates elements from multiple cultural traditions. Corn, indigenous to North America, became a staple in rations for enslaved peoples and shaped cornbread's history beyond just the American South. The recipe yields 8 to 10 servings and uses bacon, butter, cornmeal, flour, baking powder, salt, baking soda, buttermilk, and eggs. Bacon is cooked in a 10-inch cast-iron skillet and its grease combined with butter coats the pan before pouring the batter. The batter bakes at 450°F for 20 to 25 minutes until browned and edges pull away; serve hot with pats of butter.
Read at The Mercury News
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