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Emmy Lou's Georgia Cornbread Recipe


The Beer Fox says, “Sweet Northern Cornbread may take you back into memories of Grandma's kitchen, but Southern Style authenticates the gracious hospitality of the Old Manor homes of the Savannah River region.”

When the first Europeans came to the new world, many chose to use the local plants and animals as their most common food sources. Corn was abundant, and Native Americans were already using ground corn to make a variety of food products. Cornmeal could be fried in a skillet or made into loaves. Because it was native to the region, it was cheap and became popular, particularly in the South where the growing seasons were longer.

Variations exist in cornbread recipes. Northern style cornbread is sweetened with sugar, and is more similar to the packaged brands you may find on the shelves of your grocery store. Southern style cornbread does not contain sugar, and a true Southerner would shudder at the thought of cornbread being sweet. You be the judge. Which do you prefer? Northern Style or Southern Style?

Recommended Brew: Sweetwater Hummer – Sweetwater Brewing Company, Atlanta, Georgia USA

Style: Witbier – Hazy lemon-orange with a short white head – The yeasty, bread-like character showcases a touch of orange and lemon peel, with spiciness and a smooth finish. Such a profile makes this the ideal beer for bread recipes.

Northern Style Cornbread

  • 1 egg


  • 1 teaspoon salt


  • 1-1/2 C. flour


  • 1-1/2 C. cornmeal


  • 3-3/4 teaspoons baking powder


  • ˝ teaspoon baking soda


  • 1 C. granulated sugar


  • 12 oz. Sweetwater Hummer

Preheat oven to 350 degrees.

Generously grease 9” x 5” loaf pan. Mix egg with ˝ teaspoon salt in food processor for 4 seconds. Set aside in a small bowl.

Do not rinse egg residue left in food processor work bowl. Combine dry ingredients – flour, cornmeal, ˝ teaspoon salt, baking powder, baking soda and granulated sugar. Mix 2 seconds.

Add 6 oz. Sweetwater Hummer and turn on and off quickly 4 times. Add remaining Sweetwater Hummer and zap until just blended.

Turn mixture into greased loaf pan. Brush the top lightly with the salt/egg glaze.

Bake 45 minutes in 350 degree oven. Remove from pan and let cool on rack for 10 minutes. Serve warm.

Southern Style Cornbread in Cast Iron Skillet

  • 2 C. Cornmeal

  • 4 teaspoons baking powder


  • 1 teaspoon salt


  • 4 eggs, lightly beaten


  • 1 C. buttermilk


  • 1 C. Sweetwater Hummer


  • 2 tablespoons melted bacon drippings or oil

Preheat oven to 450 degrees.

Generously rub a well-seasoned cast iron skillet using 1 tablespoon of the liquid bacon drippings or oil and heat in a 450 degree oven.

Combine dry ingredients - cornmeal, baking powder, and salt. With a wire whisk, mix together the dry ingredients, eggs, buttermilk, Sweetwater Hummer Witbier, and remainder of the bacon drippings. Carefully remove hot skillet from oven with oven mitts. Sprinkle a dusting of cornmeal in the bottom of sizzling pan; then pour cornbread mixture over it. Use the utmost care, because the pan is piping hot.

Bake in 450 degree oven for 35 minutes or until lightly browned. Serve warm.

* Health Benefit: Rich in complex carbohydrates and fiber, B-complex vitamins, vitamin E, vitamin K, choline, biotin, inositol

Cheers!
 

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Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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