"Cornbread must be made with white cornmeal," Tom says without equivocation. "Yellow cornmeal is yankee cornmeal. You want to cut the egg into cornmeal with a fork, and the main thing you are looking for is a batter that is pourable. Mama always says to err on the thin side, to make it like pancake batter. You know, back then when they didn't have anything else, they always had cornbread. Sometimes they would add cracklings to it out whatever else they had on hand. Cornbread became one of your more creative staples. You can do so much with it."
- Prep Time: 20 minutes minutes
- Yield: 7 Servings
- 4 eggs
- 3 cups all-purpose flour
- 4 cups white cornmeal
- 1 cup sugar
- 2 quarts buttermilk
- 1 ½ tbsp baking powder
- 2 tsp baking soda
- 2 tbsp salt
- 1 cup canola oil vegetable oil can be substituted
- 1 cup shoe peg corn
- Preheat oven to 375°F. In a mixing bowl beat the eggs with a whisk. Add the flour cornmeal, sugar, buttermilk, baking powder, baking soda, and salt. Mix thoroughly.
- Heat the oil and corn until hot. Add to the dry mix. Place in a large, greased pan or two smaller pans and bake for 35 minutes.