Cornbread Chronicles — Tiny Spoon Chef

By Chef Julianna

When you think of cornbread, the first thing that comes to mind may be a small, blue & white Jiffy box of corn muffin mix.

Perhaps you think fondly of your favorite family recipe - a pan of cornbread paired with collards, chili, or a juicy ham. Although it may be easy to write off the occasionally dry or underwhelming cornbread, this American side dish is a staple of family meals and comfort food and has a significant cultural past.

This classic dish has deep roots in Native American cuisine and each modern variation holds its own culture and history. No one can pinpoint the exact origins, but some archeologists believe cornbread could be as much as 7000 years old! Corn was a vital and staple crop for Native American tribes, and we most likely owe the birth of cornbread to the overabundance of corn crops that were flourishing on their land.

Different Native American tribes developed their own variations of cornbread and incorporated regional ingredients like different vegetables, beans, and blue corn. Colonists would eventually add ingredients like molasses or milk to alter the taste. When rations for enslaved Americans included corn and cornmeal, different ingredients like bacon, rice, or greens were added to create something more substantial.

Today, we can see how different regional varieties within the states have evolved from these traditional recipes.

Classic Southern Buttermilk Cornbread

https://feastandfarm.com/southern-cornbread-recipe/

Southern cornbread is savory and often made with buttermilk, lard, or bacon fat. This will be the dryest of them all - meant to soak up sauces and be crumbled onto a juicy, wet plate of food. Southern cornbread pairs wonderfully with greens, beans, and soup.

Southern cornbread is savory and often made with buttermilk, lard, or bacon fat. This will be the dryest of them all - meant to soak up sauces and be crumbled onto a juicy, wet plate of food. Southern cornbread pairs wonderfully with greens, beans, and soup.

Sweet Cornbread with Honey

https://www.iheartnaptime.net/sweet-corn-bread/

Some say British colonizers added sugar to their cornbread so it could be enjoyed with tea. Others say it was all dependent on the available ingredients on hand. Any way you slice it, Northern cornbread comes sweet. You may find yellow rather than white cornmeal here as well. Northern cornbread will work the best as a muffin, and is great with roast dinners, gravies, and can even make a great dessert.

Southwestern Jalapeno Cornbread

https://www.foodandwine.com/recipes/jalapeno-corn-bread

Spicy or cheesy cornbread is a fusion and expansion of these styles. Often delicious on its own, you may find ingredients here like jalapenos, garlic, whole corn, and cheese. This cornbread is wonderful with BBQ’d meats, grilled foods, and tex mex.

For me, the cornbread from my Grandmother’s kitchen was a thin, crispy, and slightly sweet triangular slice from a skillet. (And don’t even think about forgetting that brown tub of Country Crock) This humble dish may not appear at first to have such importance and versatility - but this summer, explore a new flavor through cornbread, and remember how food connects us all!