Wednesday, July 11, 2007
I belong to a Flickr group called Southern Cookin' Makes You Good Lookin'. As soon as I made this cornbread over the weekend at the beach, I knew it would be the perfect addition to the Southern Cookin' photos. I mean, are there many other dishes as quintessentially Southern as cornbread? It's these recipes that give me the reputation as a true Southern cook. And yes, Ani, I tend to make food everybody will actually eat. I find that makes my family and guests much happier at the dinner table! Ha.
This is actually my grandmother's recipe, and we always refer to it as Maw Maw's Company Cornbread. I've probably eaten my weight in this stuff over the years. It's obviously a family favorite and we eat it with everything: chicken casserole, fried fish (as we did this weekend), country-style steak and gravy ... you name it. Some of us slather it with butter, but I think it's so moist and fluffy that it's fine just plain. Or cold. And the little pieces that get stuck to the bottom of the glass dish? THE BEST PART.
I think everybody should have at least one good cornbread recipe in their cooking repertoire. This one is, obviously, a bit more frou-frou than your typical cornbread and is great, as the name suggests, for company. Having grilled chicken salads? Balance them out with this fabulously fattening dish. Your guests will ask for more. Making chili tonight? This would be awesome crumbled over the top or served on the side. You name the main dish; this will be the perfect side dish. Try it tonight! I'm sure you have all the ingredients in your pantry right now.
Maw Maw's Company Cornbread
By Confabulation in the Kitchen
1 cup yellow cornmeal
1/2 cup vegetable oil
1 cup sour cream
1 8-ounce can cream corn
1/2 teaspoon salt
1. Preheat oven to 350 degrees. Grease glass, ceramic or metal pie plate.
2. Chop creamed corn in food processor. (optional step)
3. Put all ingredients in large bowl and mix well. Pour into greased pie plate.
4. Bake 45 minutes or until toothpick inserted in center comes out clean, and top is golden brown.
* My dad likes it better when my mom runs the creamed corn through the food processor. My mom likes it chunky. And my mother says do. not. use. white cornmeal.