My dear friend, Dr. Steven Lance, commented on Facebook this morning that his daughter had requested corn cakes for breakfast. Reading his status conjured images of butter sizzling in my great aunt’s cast iron skillet, its foam filling my kitchen with that heavenly, distinctly Southern aroma. My mind wandered to collard greens and black eyed peas in a rolling boil atop my stove. What started as a nostalgic whirlwind of memories dancing one by one across my mind caught fire and then engulfed my entire being in an overwhelming craving. I had to have cornbread and bless the poor soul of anyone who might get in my way!
You would think there wouldn’t be any problem right? What’s the big deal? I have plenty of cornbread mix, eggs, oil and time but alas, my world came crashing down all around me. “What’s the problem?” you might ask. Well let me clue you in. I have recently developed a wheat allergy and guess what is in every cornbread mix in my house? That’s right. Wheat is the new bane of my existence. My face swells up and then breaks out in splotchy, painful hives. Nice image right? Logically I can tell myself “Jessie, you don’t need it. Cornbread isn’t the be all and end all.” Right about then I give my logical self a mental slap to the back of my logical head and added the double bird salute. I would have cornbread even if I had to make up a new recipe. Luckily we live in a world of internet searches and I was able to find an old time recipe that didn’t appear to have the ability to kill me so I gave it a whirl.
SOUR CREAM CORN BREAD
2 c. corn meal
2 T. sugar
1 t. salt
1 t. baking soda
2 t. baking powder
2 eggs
2 c. sour cream
Bake 400° for 20-25 minutes.
2 c. corn meal
2 T. sugar
1 t. salt
1 t. baking soda
2 t. baking powder
2 eggs
2 c. sour cream
Bake 400° for 20-25 minutes.
I started by measuring out my dry ingredients.
Next came the wet ingredients that were blended until they were evenly incorporated.
Even though this particular recipe is for baked cornbread I wanted corn cakes. I melted butter in my old cast iron skillet and fried a few up. I served them with black eyed peas and this allergy prone southern girl's beast of yearning was satisfied!


looks good! I need to get some of ur recipes sometime. :)
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