Episode 81: Cornbread

A band of renegade and not-too-smart historians argues that the Civil War was fought over cornbread. Should it be sweet, cakey, and yellow? Or savory, white, and crisp-crusted? Is it true that the best Southern cornbread is made with yankee cornmeal? Could this secret heal a divided nation? Our two intrepid historians dig in. Recipes: East Coast Grill Cornbread; John Thorne’s Southern-Style Skillet Cornbread. www.spilledmilkdpodcast.com

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8 thoughts on “Episode 81: Cornbread

  1. Jess

    It’s interesting that the southern style cornbread does not have sugar in it because in my experience of living in the south for 8 years, you will find sugar in all manner of southern food. Including dishes that probably should not have sugar in them.

  2. Cayla

    As always, I love your show.

    True story: I work in grocery store, and when I was checking upcoming ads and corresponding prices, I noticed that next week, Jiffy Corn Muffin mix is going on sale!!! As soon as I saw it, I yelled out, “HA! YES!” And as all of the managers in the office with me turned from their computer screens with looks of, “Um, excuse you for shouting?” I realized that they wouldn’t understand my delight because they don’t know Molly and Matthew and Spilled Milk and how legendary Jiffy Corn Muffins have become. Too bad for them!

    I’ll take a covert picture of the ad display next week, if I can manage it.

  3. melissab

    Hi guys. Great show.
    Blue corn endures, truly. when I lived on the Hopi reservation for a year, I got to eat piki bread. yum! Very special, wasp-paper-thin flatish “bread” made with blue corn. Literally melts in your mouth. Come out to the southwest sometime :-) Also, I have a great recipe w/ Jiffy. Fattening as all get out, but so good: 1 can whole kernel corn (or fresh/frozen), 1 can cream corn, 1 5/8 stick butter, softened, 2 eggs, beaten lightly, 1 cup sour cream and 1 pkg. Jiffy corn muffin mix. awesome, I tell ya!

  4. melissab

    oh poo, I can’t remember how long/what temp. to bake it….maybe 350 for 20-30 mins? And, though I live in southwest, got that recipe when I lived in southeast.

  5. melissab

    ok, promise, last comment! You mix those ingredients together and place in a casserole dish, then bake…(disclaimer: I do not write recipes for a living. Thank goodness, eh?)

  6. bubbles

    Southerner who is a huge fan of savory, tangy non-sweet Southern cornbread here! Great episode. I find the use of flour in cornbread absolutely ridiculous, this is a common gripe if we go out to eat somewhere and get cornbread. I have seen many recipes for Southern cornbread that involve at least a little wheat flour and, in my opinion, it does absolutely nothing except dilute the corny goodness and great texture of the corn meal.

    If you are on the road and want to try good Southern cornbread, I can recommend the chain Cracker Barrel’s cornbread muffins that come free with every meal.
    I will acknowledge that a sweet fluffy Northern style corn muffin can be good on occasion, but it is very different, and I consider it to be in the same category as a blueberry muffin, a dessert food, not a dinner food.

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