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COUNTRY COOKING<br />
ON THE TABLE:<br />
Cornbread<br />
Super easy to prepare,<br />
cornbread makes a tasty<br />
accompaniment to a savory<br />
meal or stands on its own with<br />
some variations on the basic<br />
recipe. All you need is a few<br />
ingredients, a cast iron skillet<br />
and your appetite<br />
BY MINDY MERRELL AND R.B. QUINN<br />
EASTERN IOWA FARMER<br />
How is it that cornbread,<br />
an essential American<br />
staple, has not enjoyed<br />
its own 15 minutes of<br />
superstar fame as has its partner the<br />
biscuit? Could it be simple operator<br />
error in the kitchen? We’ve<br />
all endured plenty of fall apart,<br />
crumbly dry cornbread. Yet, there<br />
is no excuse for this because great<br />
cornbread is super easy to make.<br />
So, what is good cornbread?<br />
Good cornbread is a beautifully<br />
balanced in-and-out combination<br />
of a deep golden, crispy crust<br />
outside, and a tender, moist<br />
inside. This critical combination<br />
makes cornbread swing. And<br />
anyone can do it.<br />
Start with a bag of self-rising<br />
cornmeal mix, not cornbread<br />
mix. Cornmeal mix is simply<br />
finely ground cornmeal blended<br />
with a little flour for binding,<br />
EASTERN IOWA FARMER 97
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