Thank you for sharing the recipe. Yesterday,.I watched a tribute to Tina Turner. I am so happy I came upon the show. What an amazing voice she had! Rest in Peace Tina!
I was raised on cornbread which wasn't sweet. But, one time I was at my aunt's and she made it sweet. My husband prefers it sweet, so I'll put some brown sugar in it to give it a little something extra. But, I think he'd eat Tina Turner's recipe and be happy.
Thank you for letting more people know about the amazing Hickory King cornmeal from Sunflower Sundries, Anne. Especially thank you for advocating for an expansive view of all our foods and all our cooking. Everyone can belong to the great nation of good food, if we allow the least bit of stretch. I had to stumble into this awareness myself after marrying a Massachusetts man whose experience of cornbread amounted to muffins made with Jiffy mix. Now I like all the cornbreads, as you suggest. It's delicious yellow, sweetened, softened with a bit of flour -- all things that were new to me, and perfectly delicious. Plus add-ins of many types: YES!
Lovely tribute to a tremendous performer. The visual of making this dish on a motel room hot plate is so vivid I almost want to recreate the whole scene myself.
Fresh ground corn meal is hard to find but worth it. We have a mill associated with George Washington near Mount Vernon. It must be refrigerated but is superior and is great too as part of sour dough!!!
Ooh - you just had my typing fingers itching to write something, another great article and recipe!!! I will try it this way, it looks great and yes she had a great voice without a doubt. I do use yellow cornmeal but will have a problem as my Southern husband taught this NY'er, no sugar in the cornbread since it is not a cake, lol. He is a cornbread purist but also loves different twists and additions including one I made one time using some broccoli, cheese and Vidalia onions which added sweetness. Well, it was OK but likely will not be revisited.... I make my cornbread using buttermilk so already have the ingredients on hand to try Tina's recipe. I only flip my Spanish tortilla de patata, the traditional sort I grew up with, doubt I would do that with cornbread as heavy as the cast iron skillet is with my old hands! I grew up and also lived as an adult in Switzerland and somehow never knew she was living there, but also don't keep up with celebrity matters. Switzerland's history is rich with matters of the Reformation, about that I certainly know far more! Their culinary delights as well and to this day miss having an entire supermarket aisle filled with chocolates. It's been many years since I went back so don't know if that is still the case, but I will have to ask family still there to report back now that I think of it. Recently, my husband and I took a trip to Kentucky for the first time ever, and not too far from the Ark/Creation Museum area came across a gristmill with what is some mighty fine cornmeal from Weisenberger, apparently they are used for local spoonbreads and even have an entire festival devoted to this dish. I understand what you mean, Anne, about the corny taste present in this yellow cornmeal. I also have learned that when it comes to cornbread, that is a fighting word, with various camps and factions quickly setting up among the sugar or non sugar devotees, white corn or yellow corn, cast iron or not, buttermilk or sweet milk as my husband calls it (I had no idea what that was at first). Also if the pan should be hot enough to sizzle and sear a crust on the cornbread or not, use bacon grease and cornmeal only or added wheat flour, who knew one dish could be so controversial? Bon appetit to all, no matter the culinary preference. :-)
Thank you, Lisa. I can tell you know your cornbread! I used to dig in my heels about cornbread without sugar and it had to be with white meal like my mother used, but honestly, this antagonistic culture in which we live has changed my mind. I no longer care how you make it or I make it as long as we make it!
So true! I am part of an online cooking group whose roots are very regional. Minor skirmishes arise often whenever someone deviates from the "true" gumbo, cornbread, courtbouillon (written coubillon as Cajuns), or shrimp Creole etc. As admins and others admonish, in cooking it is about what pleases the cook and palate of those eating it. My grandmother had a Cordon Bleu training and would recoil at the horror of what is not for purists as we used to call it in NYC "kosher" and therefore should not be called by the name of that particular dish. So that paella was the original, the tortilla de patata only eggs, potatoes, onion, s&p and much olive oil. I think of her as I see the Nouvelle Cuisine influence changing up the Spanish tables, she would have surely cringed, lol. It's all good when it is good tasting food, happy to link arms with anyone around the table of good eats! :-) Off to hit the books, somehow ended up in a deep dive study of Titus and doing an expository workshop keeping me in Greek words, yes, Greek cuisine is another fave and I so loved that recipe you shared recently as well. Blessings to you as always! XOXO
There must be a delicate balance—to preserve regionalisms but also, as you said, to please who is eating and cooking. I believe we should preserve those methods of how a regional recipe is prepared. As in cornbread, the iron skillet, the heating of the skillet and fat first before pouring in the batter, the baking at a high heat, the use of freshly ground cornmeal and if you can get your hands on it, good buttermilk from Jersey cows. That makes true Southern cornbread.
Another quest - finding good buttermilk! Another topic for another day.... I agree, regionalism must be preserved. It is important to know "the original" - the story behind it, the ingredients, preparation methods, etc. and not have this be lost amid the various iterations which invariably include modifications/additions/subtractions. Times change, availability might be an issue, but as with all else, history must be preserved. The good, the bad and the ugly, this goes for culinary ugly too and I'm thinking haggis, chitterlins, and will add my French family's not so fave escargots in that mix, ha! My Asian colleagues years ago in NYC introduced me to a few of their "delicacies" and in turn told me how cheese disgusted them, they considered it spoiled milk, who knew? Food is truly about preference, to each his own, you do you but I won't eat certain things, chocolate covered or not. Happy to learn about them though. ;-) I could happily converse with you and others about all things food, about to unplug and turn pages for the rest of the day, tonight's dinner already in the lineup. No cornbread tonight, but will get some fresh corn for the recipe later this week!
Buttermilk tip: Look into Cruze buttermilk out of Knoxville. I should have told Alice while she was in western NC to pick some up. It is fabulous for baking!
Thank you for this tribute and for the recipe. Both Tina and cornbread were staples in my home while my kids were growing up. Today, my daughter is a singer, writer and performer who tips her hat to Tina's grit, grin and gams (my daughter's words). And cornbread remains a regular dish of deliciousness at my table.
And yes, I LOVE her music. Which is among the best music to play when you’re driving and you fear you may fall asleep. Add to that Donna Summer’s Last Dance and Aretha Franklin’s I Will Survive!
Nicely said! I had mention of her beautiful long legs in one draft, and they didn’t make it into the final. What amazed me more than her legs and her gorgeous smile and her grit, was her stamina on stage. She was fiercely in shape and an amazing performer!
My dad made the best cornbread, learned from his mother, born 1899, using the same ingredients! His dad, born 1897, was a hog rancher, grew his own corn, in Washington Parish, LA. Grandma used bacon grease to fry and bake everything, except pies and cake, home made butter, since they had a milk cow. Buttermilk is a must ingredient.
God bless you for writing this! We loved Tina but didn’t really know her. I’m beginning to now. Your writing about her cornbread gives real insight into her soul and brings memories up from my past as well. I so agree with you about making it personal. I’m big on what’s on hand and experimenting without fear and breaking bread with loved ones and friends whenever possible. ♥️🙏
Who wanted to come back as one of Tina's back up singers and dancers? What energy she had and her music was always wonderful! Thanks for this tribute...and between this cornbread recipe and Landon talking about cornbread this week, I must make some tonight!
Ha! It was perfect timing with Landon! (For those of you not in on the joke, there is this guy named Landon over on Instagram, and he creates these videos talking about Southern things. A most recent one was cornbread, and as goofy as he is, he was spot on!) And yes, her music makes me dance and smile!
Asheville, NC? Well, you should be able to find some cornbread. That is western NC, as you know, so how they make cornbread might resemble how it’s done in eastern TN. I would bet they use white cornmeal, but who knows? They have lovely farmer’s markets and artisans. If you want a real taste of Asheville, go to the co-op that’s across the street from Wicked Weed brewery. Walk to the back room and look on the shelves where I swear those ingredients are something you’d find in a witches’ brew.
Our actual destination is Waynesville NC to meet our Nashville friends. We will have a few hours in Asheville at the end of our trip and I will definitely check out the coop and markets. Thanks for the suggestion!
Alice, are you driving to NC? I know that sounds insane, but there is really good buttermilk for baking out of east TN. Cruze. If you can find it, buy some and bake cornbread.
Good cornmeal. Don’t overdo the sugar. Nearly equal parts buttermilk to cornmeal/flour. A greased and hot iron skillet. A hot oven, and then get the cornbread pronto out of the pan. Good luck!!
Thank you again. I might have to make it some days in a row. That’s how we mastered true French baguettes (6 months in that case!). But lack of cornbread has definitely been a large hole in our southern cooking repertoire. Especially excited, BTW, about using fresh roasted corn--a house favorite, in or out of succotash.
Yes when we have a grill. We saw it in a Mexican-American movie years ago, Tortilla Soup, with Hector Elizando roasting the saturated unshucked ears directly in the coals, then pulling back the leaves to finish the kernels over the flames. We’ve approximated under a broiler, but it’s not the same.
Some of the best freshly ground cornmeal can be found from these small farmers and producers. Hickory king is an old variety. I love to bake with cornmeal that has some history!
Thank you for sharing the recipe. Yesterday,.I watched a tribute to Tina Turner. I am so happy I came upon the show. What an amazing voice she had! Rest in Peace Tina!
Yes, rest in peace, Tina. She was beautiful and uplifting. I couldn’t not pay tribute to her.
Love Tina Turner. Love Cornbread.
I was raised on cornbread which wasn't sweet. But, one time I was at my aunt's and she made it sweet. My husband prefers it sweet, so I'll put some brown sugar in it to give it a little something extra. But, I think he'd eat Tina Turner's recipe and be happy.
I was raised on cornbread without flour in it. My husband prefers the flour as he likes it more cakey and less crumbly. To each their own, right?
Yes. My grandma's recipe doesn't have flour, too.
Thank you for letting more people know about the amazing Hickory King cornmeal from Sunflower Sundries, Anne. Especially thank you for advocating for an expansive view of all our foods and all our cooking. Everyone can belong to the great nation of good food, if we allow the least bit of stretch. I had to stumble into this awareness myself after marrying a Massachusetts man whose experience of cornbread amounted to muffins made with Jiffy mix. Now I like all the cornbreads, as you suggest. It's delicious yellow, sweetened, softened with a bit of flour -- all things that were new to me, and perfectly delicious. Plus add-ins of many types: YES!
It’s worldview, I like to think. A more empathetic way of looking at cornbread. Good to hear from you, Rona!
Lovely tribute to a tremendous performer. The visual of making this dish on a motel room hot plate is so vivid I almost want to recreate the whole scene myself.
Thank you!
Fresh ground corn meal is hard to find but worth it. We have a mill associated with George Washington near Mount Vernon. It must be refrigerated but is superior and is great too as part of sour dough!!!
Lovely!!
Thank you for everything, Tina! And, thank you, Anne, for sharing this recipe.
Ooh - you just had my typing fingers itching to write something, another great article and recipe!!! I will try it this way, it looks great and yes she had a great voice without a doubt. I do use yellow cornmeal but will have a problem as my Southern husband taught this NY'er, no sugar in the cornbread since it is not a cake, lol. He is a cornbread purist but also loves different twists and additions including one I made one time using some broccoli, cheese and Vidalia onions which added sweetness. Well, it was OK but likely will not be revisited.... I make my cornbread using buttermilk so already have the ingredients on hand to try Tina's recipe. I only flip my Spanish tortilla de patata, the traditional sort I grew up with, doubt I would do that with cornbread as heavy as the cast iron skillet is with my old hands! I grew up and also lived as an adult in Switzerland and somehow never knew she was living there, but also don't keep up with celebrity matters. Switzerland's history is rich with matters of the Reformation, about that I certainly know far more! Their culinary delights as well and to this day miss having an entire supermarket aisle filled with chocolates. It's been many years since I went back so don't know if that is still the case, but I will have to ask family still there to report back now that I think of it. Recently, my husband and I took a trip to Kentucky for the first time ever, and not too far from the Ark/Creation Museum area came across a gristmill with what is some mighty fine cornmeal from Weisenberger, apparently they are used for local spoonbreads and even have an entire festival devoted to this dish. I understand what you mean, Anne, about the corny taste present in this yellow cornmeal. I also have learned that when it comes to cornbread, that is a fighting word, with various camps and factions quickly setting up among the sugar or non sugar devotees, white corn or yellow corn, cast iron or not, buttermilk or sweet milk as my husband calls it (I had no idea what that was at first). Also if the pan should be hot enough to sizzle and sear a crust on the cornbread or not, use bacon grease and cornmeal only or added wheat flour, who knew one dish could be so controversial? Bon appetit to all, no matter the culinary preference. :-)
Thank you, Lisa. I can tell you know your cornbread! I used to dig in my heels about cornbread without sugar and it had to be with white meal like my mother used, but honestly, this antagonistic culture in which we live has changed my mind. I no longer care how you make it or I make it as long as we make it!
So true! I am part of an online cooking group whose roots are very regional. Minor skirmishes arise often whenever someone deviates from the "true" gumbo, cornbread, courtbouillon (written coubillon as Cajuns), or shrimp Creole etc. As admins and others admonish, in cooking it is about what pleases the cook and palate of those eating it. My grandmother had a Cordon Bleu training and would recoil at the horror of what is not for purists as we used to call it in NYC "kosher" and therefore should not be called by the name of that particular dish. So that paella was the original, the tortilla de patata only eggs, potatoes, onion, s&p and much olive oil. I think of her as I see the Nouvelle Cuisine influence changing up the Spanish tables, she would have surely cringed, lol. It's all good when it is good tasting food, happy to link arms with anyone around the table of good eats! :-) Off to hit the books, somehow ended up in a deep dive study of Titus and doing an expository workshop keeping me in Greek words, yes, Greek cuisine is another fave and I so loved that recipe you shared recently as well. Blessings to you as always! XOXO
There must be a delicate balance—to preserve regionalisms but also, as you said, to please who is eating and cooking. I believe we should preserve those methods of how a regional recipe is prepared. As in cornbread, the iron skillet, the heating of the skillet and fat first before pouring in the batter, the baking at a high heat, the use of freshly ground cornmeal and if you can get your hands on it, good buttermilk from Jersey cows. That makes true Southern cornbread.
Another quest - finding good buttermilk! Another topic for another day.... I agree, regionalism must be preserved. It is important to know "the original" - the story behind it, the ingredients, preparation methods, etc. and not have this be lost amid the various iterations which invariably include modifications/additions/subtractions. Times change, availability might be an issue, but as with all else, history must be preserved. The good, the bad and the ugly, this goes for culinary ugly too and I'm thinking haggis, chitterlins, and will add my French family's not so fave escargots in that mix, ha! My Asian colleagues years ago in NYC introduced me to a few of their "delicacies" and in turn told me how cheese disgusted them, they considered it spoiled milk, who knew? Food is truly about preference, to each his own, you do you but I won't eat certain things, chocolate covered or not. Happy to learn about them though. ;-) I could happily converse with you and others about all things food, about to unplug and turn pages for the rest of the day, tonight's dinner already in the lineup. No cornbread tonight, but will get some fresh corn for the recipe later this week!
Buttermilk tip: Look into Cruze buttermilk out of Knoxville. I should have told Alice while she was in western NC to pick some up. It is fabulous for baking!
Thank you for this tribute and for the recipe. Both Tina and cornbread were staples in my home while my kids were growing up. Today, my daughter is a singer, writer and performer who tips her hat to Tina's grit, grin and gams (my daughter's words). And cornbread remains a regular dish of deliciousness at my table.
And yes, I LOVE her music. Which is among the best music to play when you’re driving and you fear you may fall asleep. Add to that Donna Summer’s Last Dance and Aretha Franklin’s I Will Survive!
Nicely said! I had mention of her beautiful long legs in one draft, and they didn’t make it into the final. What amazed me more than her legs and her gorgeous smile and her grit, was her stamina on stage. She was fiercely in shape and an amazing performer!
Beautiful tribute, Anne!
Thanks, Jolene!
My dad made the best cornbread, learned from his mother, born 1899, using the same ingredients! His dad, born 1897, was a hog rancher, grew his own corn, in Washington Parish, LA. Grandma used bacon grease to fry and bake everything, except pies and cake, home made butter, since they had a milk cow. Buttermilk is a must ingredient.
These are wonderful food memories, James. Thank you for sharing!
God bless you for writing this! We loved Tina but didn’t really know her. I’m beginning to now. Your writing about her cornbread gives real insight into her soul and brings memories up from my past as well. I so agree with you about making it personal. I’m big on what’s on hand and experimenting without fear and breaking bread with loved ones and friends whenever possible. ♥️🙏
Amen, Marilyn!
I thought you would NEVER get to the recipe!!!
Who wanted to come back as one of Tina's back up singers and dancers? What energy she had and her music was always wonderful! Thanks for this tribute...and between this cornbread recipe and Landon talking about cornbread this week, I must make some tonight!
Ha! It was perfect timing with Landon! (For those of you not in on the joke, there is this guy named Landon over on Instagram, and he creates these videos talking about Southern things. A most recent one was cornbread, and as goofy as he is, he was spot on!) And yes, her music makes me dance and smile!
Tina Turner will live on in so many hearts. I am on my way to Asheville. I hope somebody will make their cornbread for me!
Asheville, NC? Well, you should be able to find some cornbread. That is western NC, as you know, so how they make cornbread might resemble how it’s done in eastern TN. I would bet they use white cornmeal, but who knows? They have lovely farmer’s markets and artisans. If you want a real taste of Asheville, go to the co-op that’s across the street from Wicked Weed brewery. Walk to the back room and look on the shelves where I swear those ingredients are something you’d find in a witches’ brew.
Our actual destination is Waynesville NC to meet our Nashville friends. We will have a few hours in Asheville at the end of our trip and I will definitely check out the coop and markets. Thanks for the suggestion!
Alice, are you driving to NC? I know that sounds insane, but there is really good buttermilk for baking out of east TN. Cruze. If you can find it, buy some and bake cornbread.
It’s beautiful in that area and you will have some cool nights!
Great recipe! My cornbread is always a disappointment when stacked up against my semi southern childhood. Motivated now for another try. Thank you!
Good cornmeal. Don’t overdo the sugar. Nearly equal parts buttermilk to cornmeal/flour. A greased and hot iron skillet. A hot oven, and then get the cornbread pronto out of the pan. Good luck!!
Thank you again. I might have to make it some days in a row. That’s how we mastered true French baguettes (6 months in that case!). But lack of cornbread has definitely been a large hole in our southern cooking repertoire. Especially excited, BTW, about using fresh roasted corn--a house favorite, in or out of succotash.
Very nice! Do you roast the corn on the grill?
Yes when we have a grill. We saw it in a Mexican-American movie years ago, Tortilla Soup, with Hector Elizando roasting the saturated unshucked ears directly in the coals, then pulling back the leaves to finish the kernels over the flames. We’ve approximated under a broiler, but it’s not the same.
And thank you for the Sunflower Sundries tip. We’re always on the lookout for new exotic ingredient sources.
Some of the best freshly ground cornmeal can be found from these small farmers and producers. Hickory king is an old variety. I love to bake with cornmeal that has some history!
Exactly. Cooking with history feels like loyalty to our more authentic past. If that makes any sense.
It absolutely makes sense! It reminds us there was a world before us.
I agree and will definitely look for Hickory King!
A perfect tribute!
Thank you, Annette!