Tuesday’s Food Tip: An Easy Recipe for an American Food Tradition

GREAT CORNBREAD
by Phil Rogers

No matter what you call it – cornpone, spoon bread, Johnny cake, journey cake, or just plain cornbread – this simple dish has to be one of the oldest American food traditions. I’ve never found a better recipe for cornbread than this:

1 c. corn meal

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 eggs, lightly beaten

1 c. creamed corn

1/4 c. oil

1 c. sour cream

Combine first four ingredients. Add eggs and mix. Stir in corn, oil, and sour cream. Bake in an 8"x8" greased pan at 400 degrees for 25 minutes or until lightly browned and a fork comes out clean.

VARIATIONS: Add finely chopped hot peppers or 1 cup grated sharp Cheddar (reduce the oil by a tablespoon), or experiment on your own for variety.

NOTE: Creamed corn comes in awkward sizes for this recipe, so just choose a tin (from 10 oz. to 14 oz.) of any good quality brand of creamed corn. Freeze any corn you don’t need for this recipe and use it later.



ABOUT THE COOK: Phil Rogers is a school chef in Victoria, British Columbia, Canada. In his spare time he enjoys writing for children and he is currently a student with the Institute of Children’s Literature.