Last week my dad came home with what I consider to be one of the most precious family heirlooms ever, my great grandmother’s recipe box. This box was at my grandmother’s house, I had no idea of its existence until recently one of my aunt’s told my dad about it.
My great grandmother “Yiya Tero” was a home economics teacher; cooking, hosting and the art of hospitality was a big part of her life, to say the least (it runs in the family). Looking through this box I felt a connection with her like she understood what I do and I understood her. Browsing all of the recipes brought an unexplainable feeling of joy and remembrance.
All of the recipes are handwritten, they go all the way back to the 1950s, some are basic cooking, others are more elaborated, but most are traditional local cuisine and those are extremely rare to come around now a day. There are even pieces of newspaper or magazines with recipes and service standards. I vow to make all of the recipes in this box, but some caught my eye more than others.
My dad is always raving about his grandmother’s cornbread, saying how good it was and why I can’t make it just like her, etc! Turns out her Cornbread recipe was in the box! I finally made it for my dad and according to him, it tastes just as good!
Ingredients:
2 cups cornmeal
6 teaspoons baking powder
2 cups wheat flour or all-purpose flour
½ cup sugar
1 ½ teaspoon salt
4 eggs, lightly beaten
½ pound melted butter
2 cups milk
Directions:
Heat oven to 400°F.
In a large bowl sift together cornmeal, baking powder, wheat flour, and salt. Add sugar and whisk for 30 seconds.
In a separate bowl whisk together eggs, butter, and milk until incorporated.
Add mixed wet ingredients to dry mixture and whisk to combine.
Grease a large cast-iron or a baking dish and add cornbread mixture.
Bake for 25 minutes, insert a toothpick, and if it comes out clean it's ready.
Serve warm topped with Maldon salt, chives, and maple syrup or whipped butter.
Tips:
-This recipe is for a savory cornbread. If you want to make it sweeter add 1/4 cup more of sugar and 1/4 cup more of milk.
-It goes great with maple syrup whipped butter. To make it simply whip together one cup of butter with a tablespoon of milk and a tablespoon of maple syrup until well incorporated.
