Icon: Robert LentzMartin Luther King, Jr. “was not a saint at all,” according to his sister, Christine King Farris, the author and Spelman College educator.
Humanizing the iconic leader in a 1991 Ebony Magazine article, King Farris recalls her brother, “M.L.,” as a sibling who could be both annoying—he broke her dolls—and incredibly thoughtful and kind. For her 14th birthday, “M.L.” presented her with a coveted raincoat he purchased by saving nickels, dimes and quarters from his paper route.
MLK’s friends remember him as a fun-loving man who enjoyed life to its fullest. He loved jokes, dancing, playing basketball with friends and family and eating great Southern food.
So, even as we remember his lofty ideals, it’s fitting to celebrate Dr. King’s humanity—with foods in the Southern tradition. Today I’m making my Spicy Two-Bit Black-Eyed Peas with Coriander and Fresh Ginger accompanied by Custard Cornbread.
Like to try the cornbread? See my recipe, below.
Photo: House of Sim
Custard Cornbread
This recipe requires a little practice and a steady hand. It involves heating a cast iron skillet in a hot oven, yanking it out to fill with cornmeal batter then quickly sliding it back into the oven.
Your efforts will be rewarded by this gritty cornbread with a creamy custard line.
¾ cup stone ground cornmeal
¼ cup whole wheat flour
½ teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
1 egg
½ cup buttermilk
1 cup sweet milk
2 tablespoons butter or bacon drippings
- Preheat oven to 375 degrees.
- In a medium bowl, combine cornmeal, flour, cream of tartar, baking soda and salt.
- In a smaller bowl beat egg. Add buttermilk and ½ cup of sweet milk. Stir to blend.
- Using some of the butter or drippings, grease sides of a heavy seasoned cast iron skillet. Put remaining butter in skillet and slide skillet into oven.
- Heat skillet for 4 minutes.
- Rapidly combine egg/milk mixture with cornmeal mixture. Remove hot skillet from oven, swirl fat to coat bottom of pan, then dump excess fat into batter and return skillet to oven.
- With a few swift strokes, blend fat into cornmeal batter. Batter will be runny.
- Quickly open oven, slide out rack holding skillet and pour batter into skillet.
- Pour remaining ½ cup sweet milk over batter. Do not stir.
- Bake 20 minutes or until slightly brown on top.
- Remove from oven, run spatula around side and—as far as spatula will reach—under bottom of skillet. Invert cornbread onto a wooden board. Serve immediately
I remember my mother’s cornbread it wasn’t sweet and cake like as so many mixes are. She used coarsely ground corn mill it was robust and when you put it in your mouth it sort of exploded and melted it was made in a cast iron skillet & it was delicious. I have not tasted any like it I hope this custard cornbread recipe will come close it sounds delicious I will let you know how it turns out.
Thank You Sandy
Fantastic custard corn bread. Exactly like my mouth remembers!
@Betty: So glad you like this corn bread. My Southern friends, too, say it tastes like the cornbread they remember from home.