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.
Cornbread French Toast
- 2 pieces of cornbread
- 1 egg
- 1/3 cup full cream milk or cream
- 1 teaspoon sugar
- A smear of Vanilla paste (or few drops of vanilla essence)
- A pat of butter
- Golden syrup and sliced banana or fresh berries
- Cut cornbread into fat fingers.
- Add egg and add milk, sugar and vanilla to a mixing bowl and beat well. Soak cornbread pieces in egg mixture for a minute.
- Heat a skillet and add a pat of butter. Carefully transfer cornbread to skillet and fry on each surface until golden.
- Serve with golden syrup and fresh fruit.
We also enjoyed the cornbread with a big ol pot of home made chili. Check here for details.