Cornbread. Southern States. The Green Mile. Comfort food. Wholesome. The word cornbread just feels round and nice in your mouth. You say it with warm, drawn-out Rrrr sounds. Southern States remember? I think of the movie The Green Mile and how cornbread was presented as a heartwarming thank you present.
John Coffey: I’m smellin’ me some cornbread.
Paul Edgecomb: It’s from my missus. She wanted to thank you.
John Coffey: Thank me for what?
Paul Edgecomb: Well, you know…
Paul Edgecomb: For a helping me.
John Coffey: Helping you with what?
Paul Edgecomb: You know.
John Coffey: Ohh. Was your missus pleased?
Paul Edgecomb: Several times.
We don’t eat cornbread here in New Zealand but they talk about it so much in the movies that I’ve always wanted to try it. I always assumed it was a bread eaten in place of a bread roll for hearty meals. But now I see that it has more of a cake texture.
I used the basic cornbread recipe over at The Fresh Loaf only I used polenta instead of corn meal. I have nothing to compare to since I’ve never had cornbread, but I think polenta is just a coarser (and Italian) version of cornmeal.
Cornbread is unexpectedly filling. Serve half what you think you will need. You can easily go back for seconds if you aren’t satisfied.