Wednesday, 6 May 2009
Cornbread, a Scotch Irish Icon
In the 18th Century when many thousands of Ulster's sons and daughters came to New World to settle on the frontier, they brought with them their folkways, music, etc., and also their foods and methods of food preparation. Many of the cooking styles and foods became in time quintessentially 'American.' Foremost among these would be the humble and incredibly delicious cornbread.
The Ulster settlers brought with them a tradition of cooking flat oat breads on a griddle, something that had been done for several thousands years in Ulster. Now, in the New World these Ulster settlers quickly adapted to the new foods available to them. In the Ulster settlements oats and wheat quickly gave way to corn and the traditional griddle cooked oatcake gave way to one made of corn. This trait of adaptation and borrowing from other cultures they were exposed to was one of the reasons for success the Ulstermen had on the frontier.
Griddle cooked cornbread quickly became the bread of the Scotch-Irish communities and the bread followed them west as they conquered the nation. This wonderfully simple food is still commonly found in those areas where the Scotch-Irish settled and it is to this day a staple on the supper table of the descendants of these Ulster folk, especially in the American South.
The bread is simplicity itself, a little cornmeal, an egg, some leavening, a pinch of salt, and enough buttermilk to make a batter. This is poured onto a cast iron hot skillet with bacon grease or oil in it. In the past the bread was cooked in a skillet next to the fireplace or anyplace where coals were available. When Dutch ovens came into use, the cooking of cornbread was often done in them. Later still, when ovens became a common kitchen appliance, the cornbread recipes were adapted for the modern oven, where it came into its present day form.
The cooking of cornbread in the South is an art as well as a science. Many families have special cast iron skillets, often that have been in the family for generations, in which the cornbread, also called a corn pone, is cooked. Many women have wooden bowls and spoons handed down in from past generations, in which the batter is made. It is served with butter with a meal and can also be served after a meal with honey or sorghum syrup, as sweet.
Cornbread is a wonderful food, simple, tasty, and also part of a many thousand year cultural continuum, from Ulster.
Barry R McCain