2 Corn Bread Recipes

Recipe: Yankee Corn Bread

Courtesy of: Neven Lee Gibbs, Fr, RC, SSG 11th CAV (Ret) Author, Musician, Actor, humorist and accused of being a character.

Note: “Recipe from the U. S. Civil War. Popular on the Confederate side but also eaten on the Union side.”

Ingredients

• 1 box of corn bread mix muffin mix (From RecipeLion editor: I suggest Jiffy, 8.5-once box)
• 1 package of bacon (or as desired)
• 2 to 3 green onions
• buttermilk (as needed)
• salt and pepper to taste
• You Will Also Need:
• 1 muffin pan
• a frying pan

Instructions

1. Mix corn bread according to instructions, taste for sweetness. Add sugar as needed. Mix some more.
2. Preheat oven per cooking directions on box.
3. Grease muffin pan with “shortnen’, old bacon grease, bear grease or buffalo hump. Modern sprays can be used.”
4. Pour corn bread into muffin pan. Use a spatula to avoid getting the rest on your fingers.
5. Now “go do something else until the timer goes off.”
6. Take out of oven or dutch oven (if used) to cool.
7. Cut up bacon or “fatback” into small pieces and fry up crispy. Remove, set aside and keep warm. Save bacon grease.
8. Take 1 to 2 corn muffins and crumble on a plate.
9. Skin bad parts off of green onions and cut up with scissors.
10. Crumble some onions on top of cornbread.
11. Dump crispy bacon on top and “add one tablespoon of heart attack…I mean [bacon] grease in a circular motion.”
12. Pour a little buttermilk on top of that. Stir with a fork. Should be firm and showing liquid between particles. Sprinkle with salt and pepper to taste and serve.
13. Now enjoy! (Nevin suggests eating this recipe before a nap). 

NOTE: To make this recipe above truly vintage try making the cornbread from scratch with this Sweet Buttermilk Corn Bread recipe.

Per Nevin this Yankee corn bread was a family recipe handed down to him. More comments from Nevin on the history of this recipe:

“The recipe is an accurate description of actually cooking it in a kitchen covering the time period from the Civil War to today.”

“Northerners passing by may comment with words like “My god! I hope
you get well soon,” or “I didn’t know you were sick…And all over the
plate too!” Ignore them or threaten them with your musket…” 

Skillet Cornbread

By: CanolaInfo

This image courtesy of CanolaInfo

Skillet Cornbread is an authentic home style cornbread that will remind you of simpler times. Enjoy this cornbread recipe with butter and honey and with any meal. There's nothing better.

Ingredients

• Canola cooking spray
• 1 cup all purpose flour
• 2/3 cup cornmeal
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup skim milk
• 1 can (12-ounces) whole kernel corn, drained
• 1 can (4.5-ounces) shopped green chilies
• 2 tablespoons red pepper, finely chopped
• 1 teaspoon onion powder
• 2 tablespoons canola oil
• 1 egg, lightly beaten

Instructions

1. Preheat oven to 400 degrees F.
    
2. Spay oven-proof skillet with canola oil cooking spray and place in oven to heat.
    
3. Combine flour, cornmeal, sugar, baking powder, salt and pepper. Make a well in the center of mixture.
    
4. Combine milk and remaining ingredients. Add to dry ingredients, stirring until just moistened. Pour batter into hot skillet. Bake for 25 minutes or until golden.