Country as Cornbread

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Living in the Appalachians, a hot pone of corn bread coming fresh out of the oven with its own savory aroma is as common as the rolling mountains on the horizon. No matter who you ask, almost everybody fixin’ corn bread for supper can recite their own recipe straight from the heart. And for every recipe, there is an invigorating way corn bread can be prepared and enjoyed!

Native Americans were well-known for their “dish ask cakes” over 2,500 years before the first Europeans encroached on their land. Dish ash cakes as referred to by Colonists, or the Native American’s recipe for corn bread; a mixture of cornmeal and water wrapped in either oak leaves or corn husks were placed on hot ashes on the fire.

Once Europeans established settlements in the Appalachian Mountains, so did the popularity of corn bread. “Hoecakes” were a common delectable prepared as an early version of corn bread. As folklore explains, the bread was a simply flattened fritter baked by workers on the metal piece on their hoes or scooped off hearths by flattened hoe blades. Throughout the years, corn bread grew to menu favorites for ordinary workers, as well as infamous individuals such as Thomas Jefferson and Benjamin Franklin.

There are several secret ingredients to making authentic country-style corn bread. One is to use whole grain and unsifted cornmeal. Another ingredient some argue which adds authenticity to the recipe is white corn. Old-timers living in the mountain and foothills, the real experts on fine-tuning the recipe, don’t use sugar or flour in their corn bread batter. And, of course, you will need a cast iron skillet, pre-heated with bacon grease to add a nice golden-brown crust to your pone.Whether it’s a recipe for spoon bread, fritters, cracklin bread, corn muffins, or a simple skillet of corn bread, every connoisseur follows his or her own recipe and includes various ingredients to suit their taste.

One of my favorite corn bread recipes is what I refer to as “corny corn bread.” I blend the ingredients together for corn bread, and simply drain and add a full can of whole kernel corn to my batter. You may also use half a can of corn kernels. However you serve up a hot pone of corn bread, with a spread of butter, it’s sure to melt in your mouth!

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