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Momma’s Cornbread

January 23, 2011

There are many days where I just have to have some of my momma’s cookin’.  Being born and raised in Charlotte, NC makes me a southerner from birth and as much as I may try to deny it at times, I just can’t run away from it.  It’s in my blood.  One thing that I love about southern comfort food, among the million other things that I love, is cornbread.

Hay días en los que quiero un plato casero de Mamá. Ya que nací y fui criada en Charlotte, Carolina del Norte, soy sureña de pura sepa. Aunque trato de negarlo a veces, no lo puedo evitar, corre por mis venas. Una comida favorita de todos los sureños es el pan de maiz (cornbread). Not corn pudding, not corn souffle, but cornbread.  Good ol’ sop up the juice of some southern cabbage, great with macaroni and cheese, make you wanna slap yo momma cornbread.  There’s nothing else like it.

No es pudín de maíz ni suflé, es pan de maíz. Ese pan tan sabroso que acompaña un repollo, macarrones con queso, simplemente está como le da la gana.  No tiene comparación.

But the funniest thing is that in the south we serve cornbread as a side dish.  But my husband and step-dad, who both are from Colombia, South America, think that it’s a dessert.  My dad eats it after his dinner with butter.  While my husband likes it with either butter or cream cheese.  Umm…I’m going to act like I didn’t even type that last part.  I think I just felt my stomach just drop. Let’s just move on to the recipe, shall we?

La cosa más interesante es que en el sur servimos el pan como un acompañamiento. Pero para mi esposo y mi papá, los dos son Colombianos, es un postre. Mi papá lo come después de comida con mantequilla. Y a mi esposo le gusta comerlo con mantequilla o queso crema. Ummm….voy a fingir que no teclé esa última parte. !!Guaca!! Creo que sentí que mi estómago cayó al piso. Sigamos con la receta, ¿te parece?


1 cup cornmeal flour

1 cup all-purpose flour

1 tablespoon baking powder

1/2 cup sugar

1 teaspoon salt

2 egg

1 cup milk

1/2 stick butter, melted



  1. Preheat oven to 400ºF/ 220ºC
  2. In a large bowl, mix the cornmeal, flour, salt, sugar and baking powder.
  3. In another bowl mix together the eggs, milk and butter.
  4. Pour the mixture into a buttered dish and pop it into the oven for 20-25 minutes are until golden brown.



1 taza de harina de maiz (Areparina o Masapan)

1 taza de harina de trigo

1 cucharada polvo para hornear

1/2 taza de azúcar

1 cucharadita de sal

2 huevos

1 taza de leche

1/2 barra de mantequilla derretida


  1. Precalienta el horno a 220ºC
  2. En un bol grande mezcla la harina de maíz, la harina de trigo, la sal, el azúcar y el polvo de hornear.
  3. En otro bol, mezcla los huevos, la leche y la mantequilla.
  4. Vierte la mezcla en una refractaria enmantequillada y ponla en el horno de 20 a 25 minutos hasta que esté dorado.
2 Comments leave one →
  1. Tabitha C. Blackwell permalink
    February 1, 2011 7:36 pm

    Beautiful page, guys!! The beauty of a potato in all its form…you know for me as a farm girl, that’s a staple. And yes, cornbread as a dessert…Rafael!?!

    But thanks for sharing a piece of how others see pollo y papas.

    • February 3, 2011 10:41 pm

      Thanks Tab. I’m glad I’m not the only one stumbled by the cornbread dessert situation. We will have to convert him. Subscribe and keep checking back. Love you much.

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