It’s a cold wintry day and I thought it would be nice to warm up the house with a little baking. I love my Dad’s Southern Cornbread. But since it’s snowing and I don’t have buttermilk, I decided to do some experimenting.
One of my first professional jobs was at a large Fortune 5 company. We were graced with a large cafeteria for breakfast and lunch. One of my favorite things from that time was their sweet cornbread muffins. So here’s my attempt to replicate them. These muffins are a bit sweeter and definitely a lot lighter than buttermilk cornbread.
One of the things I remember my dad baking during the fall and winter seasons is cornbread. He had an old iron baking dish, that shaped the corn bread into small corn on the cob shapes. He liked his cornbread heavy and stiff, for soaking up sauces and juice from the main meat of the meal. Or his favorite red kidney beans. The mainstay in Beans on Toast in our house.
My Mom and Dad are from east Tennessee, in the mountains of the Smokeys. The north side of the South. My dad learned to cook from his Mom, who learned to cook from her mom and so on. The old family recipes are ages old and they were designed to sustain anyone during the hard work of the field and farm. I don’t know exactly where this recipe started, but my Dad told me, his grandmother used to make this nearly every Sunday for dinner after church.