Tuesday, July 24, 2012

Our Cornbread Queen

Mary Markham Wooley McDuffie b. 1882, d. 1938
Daughter of Melvin Wooley and Alice Markham
Wife of John McDuffie
Mother of Rosetta, Ordella, Melvin, Johnnie Mae, and Beatrice

Cousin Mary Markham Wooley McDuffie was the first known woman in our family to use eggs in making cornbread. They say she was a good cook. My mother would make what was called flap jacks by the family. She would use self rising meal and hot water, put spoonfuls in a hot greased cast iron skillet, when browned turn them over and put a lid on the skillet to complete the cooking process. When company was coming, she would use eggs and milk and bake the cornbread in a hot oven.

My favorite recipe for corn bread comes from Sylvia's Family Soul Food Cookbook. This recipe is not for dieters, calorie counting, low fat, no carbs eating folks. I usually half this recipe for my crew.

Sylvia's Steamin' Cornbread
2 cups yellow cornmeal
2 cups all-purpose flour
1 cup of sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/2 cups milk
1 cup vegetable oil
5 large eggs

Preheat oven to 350. Grease baking pan
Mix together dry ingredients in one bowl
In large bowl, beat together milk, eggs and oil
Add cornmeal mixture, stir until combined
Pour into the prepared pan and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

Mary was my great grandfather Monroe Markham's niece.
Rest in peace Sylvia Woods, restauranteur and author.

1 comment:

  1. Now I am seriously wanting a piece of really good corn bread. That recipe sounds wonderful. That sugar is more than I can handle, but, ohhh, sounds soooooooo delish!