Cornbread origins date back to the time of Native American tribes where recipes for making cornmeal and breads were shared with and among the early english settlers in the south. This “quick-bread” is still largely associated with the Southern and Southwest regions. In the southwest areas, blue corn was popular. The northern regions grew yellow corn and white corn was prevalent in the south. In the beginning the bread was made with ground dried corn, water and salt. As time passed, recipes varied from region to region based on family customs, type of corn prevalent and preferred ingredients. Most southern recipes were designed to accompany spicy barbecue and chili dishes. Cornbread is a wonderful go-along with spicy foods to aid in cooling the palette. Recipes range from sweet to savory. It can be eaten for breakfast or lunch and is often served as a side dish accompanied by a specialty homemade butter.
The butter that we are sharing in this his recipe by Chef Jerry Edwards of Baltimore includes our Orange Blossom Honey toasted almonds and sweet butter. I kept this around a while after the cornbread was gone as we realized it went well on toast. This might be the very best, most decadent cornbread I’ve ever had.
Makes 8 servings (because you will want it again the next day)