Every year at Thanksgiving, I make my great grandmother Sallie’s cornbread recipe. She and my great grandfather were “dirt farmers” in Oklahoma during the depression. This bread, plus some beans, was their dinner many nights. Their life on the farm was not easy, but it was a life that provided the simple necessities.
Every year at Thanksgiving as I mix the ingredients for this cornbread, and then make the stuffing for the turkey, I have the delight of remembering my great-grandmother. It always leads to a sense of gratitude for her, all my ancestors and my family.
I don’t want you to just sit down at the table.
I don’t want you to just eat and be content.
I want you to walk out into the fields
Where the water is shining and the rice has risen.
I want you to stand there far from this white tablecloth.
I want you to fill your hands with mud, like a blessing.
Mix together with a big spoon
1 cup corn meal
1/2 cup flour
1 tsp soda
1/2 tsp baking powder
1/4 tsp salt
Make a large “hole” in the middle of the dry mixture with the spoon
Beat one egg with a fork, add 1 tsp oil add into well in the middle of the dry mixture and mix with a fork
Add 1 cup of buttermilk
Let rise while heating the oven to 425 degrees (about 10 minutes)
Gently whip down with a fork
Grease a one layer cake pan, cast iron skillet or 8” square pan with butter
Bake 20 minutes