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!
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!
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.
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.
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!!!
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!
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 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.
Simply the Best: Tina Turner’s Cornbread - No. 218
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!
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!
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.
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.
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!!!
Thank you for everything, Tina! And, thank you, Anne, for sharing this 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!
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!
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 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.
Beautiful tribute, Anne!
Great recipe! My cornbread is always a disappointment when stacked up against my semi southern childhood. Motivated now for another try. Thank you!
A perfect tribute!
What an idea, can’t wait to try.
Late for this party, but hopped over here from Sean Dietrich’s column.
Lee Bailey’s Sour Cream Cornbread recipe is my go-to, almost always gets rave reviews, but bacon in cornbread?!—I’ve got to try this!
I do love Tina Turner and Krustaez brand honey cornbread mix. People always ask for my “recipe “😆