I remember very vividly the mornings when Mom made Emma’s cornbread. Imagine if you will…
A chaotic kitchen with 5 little children (4 very active boys and 1 very tomboyish girl) running around, knocking into each other with toys flying in different directions, screaming, and probably one or two of us crying. Have I mentioned my mom was an amazingly patient woman?
As the chaos ensued, my poor mother would desperately try to calm us down while trying to keep her sanity in tact. When we heard our middle names, “Anne Marie Chenoweth!” we knew we were in trouble. But all would go quiet when Mom would pull the cornbread out of the oven. We watched in awe as the sizzling, buttery pan was set down on top of the stove. She always used a pyrex dish so you could literally watch the butter bubble up around the sides of the cornbread. It was magical.
Emma was a wonderful woman who worked at my grandparents’ house. I never met her, but Mom remembers her with such love. And apparently she was a rockin’ good southern cook. This is Emma’s cornbread, straight from the kitchen back in the 1940’s. It is simple, quick, easy as pie, and lovely. Enjoy!
Emma’s Cornbread (care of Mom)
Note: Mom would slice up the cornbread, lather it with more butter and drizzle honey all over it. So incredibly delicious!
INGREDIENTS: 1 stick of butter, 1 cup cornmeal, 1/2 cup plus a bit more flour (don’t sift), 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons sugar, 1 cup plus a bit more buttermilk, 2 eggs
DIRECTIONS: Melt stick of butter. Heat oven to 400 degrees with 10 inch pyrex dish inside of it. Mix dry ingredients, add wet plus a little of the melted butter. Pour the rest of the butter into the hot pan, add batter and bake 20-25 minutes.