Emma’s Cornbread

You know that Christmas song, “It’s the Most Wonderful Time of the Year?” That’s how I feel about the first Sunday morning of the NFL season. I love (and when I say love, I mean LOVE) baking in the morning with football blaring in the background. Often running from the kitchen to the living room carry a ball of scone batter in my hands yelling, “Did we score?!?!”

I pull out my Seahawks mug for my hot, lemon water and start thinking positive vibes (and maybe saying a couple of prayers) that my boys are gonna win. It’s my Sunday morning ritual.

In order to kickoff the Seahawks championship winning season, a.k.a. the NFL season, I wanted to make chili and cornbread. I don’t care that it’s 85 degrees outside and chili is way too hot to eat at this time of year, that’s what you eat when you’re excited about football. So Paul and I will be enjoying a hot bowl of white bean chili with the famous “Emma’s cornbread.”

Emma was a beautiful, southern, Mother of Earth reincarnated woman who cooked for my mom’s family when she was little. My mom would spend a ton of time in the kitchen lovingly watching Emma cook. She passed her cornbread recipe onto my mom and now it is a family treasure.

I stopped by my folks’ house yesterday to get the recipe. My almost 80 year old mother pulled out her little blue, green, and yellow flowered recipe box (blue and green are the Seahawks’ colors, just saying) and found the well-worn, butter smeared index card with my mom’s horrible handwriting listing the recipe. If you listened carefully you could hear a choir of angels singing. My eyes were wide with reverence.

This recipe is the easiest thing to make, ever. Seriously, ever. But the best part about it is you literally drop the batter into a puddle of melted butter, and the butter sizzles as it swallows up the corners and sides of the cornbread. If you make it in a pyrex dish, you can still see the butter sizzling on the sides as you pull it from the oven. It’s just fabulous in every way.

Now with that said, I still messed up. My overly confident, football distracted self added in an extra 1/2 cup flour by accident. So dumb! Such a rookie move. Although it’s the simplest recipe, learn from my mistakes and pay attention.

We used to cut a square of the bread in half, smother it with butter, and drizzle honey over it. Crazy delicious! But you do you.

Emma’s Cornbread (recipe care of my mom who got it from Emma)

INGREDIENTS: 1 cup cornmeal, heaping 1/2 cup flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons sugar, 1 cup (plus a little extra) buttermilk, 2 eggs

DIRECTIONS: Melt a stick of butter in your style 9″ pan in a 400 degree oven. In a large bowl, whisk the dry ingredients together. Add the buttermilk and two eggs and stir. Pour a little of the melted butter into the batter and stir until all ingredients are incorporated together. Drop the batter into the pan with the melted butter, spread out so that it’s evenly dispersed in the pan. Bake for 20 minutes, and golden on top.

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