"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. While the dish is often talked about as a Southern dish, its history is much more complicated,"
"DIRECTIONS: Preheat oven to 450 degrees. In a 10-inch cast-iron skillet, cook bacon over medium-high heat, turning often, until crispy, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain (save for another use); reserve bacon grease in the pan. 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."
Cornbread represents a creolized American cuisine that draws on Indigenous corn and African American culinary traditions. Corn became a staple in rations for enslaved peoples and shaped regional foodways beyond a solely Southern identity. The skillet cornbread recipe combines bacon and butter for flavor and fat with a base of cornmeal and all-purpose flour leavened by baking powder and baking soda. Buttermilk and beaten eggs add moisture and tenderness. Preparation uses a 10-inch cast-iron skillet, preheated oven at 450°F, crisped bacon with reserved grease, a coated skillet, and baking 20–25 minutes until browned and edges pull away. Serve hot with pats of butter.
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