Lerline's Cornbread (For Dressing or Figs)

8 servings Prep: 10 m Cook: 30 m Total: 40 m Beginner
Lerline's Cornbread (For Dressing or Figs)
There is a wonderful cafe in South Crowley known as the “The Firehouse Cafe.” They were voted as having the “Best Plate Lunch” in Crowley. MawMaw does agree cause she eats there quite a bit. This cornbread recipe was handed down from the owner’s grandmother, Amedia Meaux, to her mother Lerline Meaux. This recipe is great for making cornbread dressing, eating with cracklings, syrup or MawMaw’s favorite, cornbread, milk and fig preserves. But Mawmaw is from the old school too. She loves to drop coffee in her milk for that real great coffee milk flavor! Oh and don’t forget to put a teaspoon of sugar on top of that cornbread! Julie Romero in memory of her mother, Lerline Meaux

Ingredients

  • 2 cups cornmeal
  • 2 cups flour
  • 4 large tablespoon sugar
  • 8 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 2 cups pasteurized milk or buttermilk
  • 1/2 cup cooking oil

Step-by-Step Instructions

  1. Preheat oven to 425 degrees F.
  2. Put 1/4 cup oil in the bottom of a 9x12 pan and place in the oven while it preheats.
  3. In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt together.
  4. In a separate bowl, beat the eggs lightly, then add the milk and remaining 1/4 cup oil.
  5. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not over-beat - a few lumps are fine.
  6. Carefully remove the hot pan from the oven and pour the batter into it (it should sizzle).
  7. Bake for 30 to 35 minutes, until golden brown and a toothpick inserted in the middle of the cornbread comes out clean.

Common Problems and Solutions

Q: Why is my cornbread dry or crumbly?

A: Make sure not to over-beat the batter - mix just until combined and a few lumps are fine. Over-mixing develops the gluten and makes tough, dry cornbread. Also, don't overbake; remove it as soon as a toothpick comes out clean.

Q: Can I use all cornmeal instead of half flour?

A: This recipe uses a 50/50 mix of cornmeal and flour for a lighter, more cake-like texture that's perfect for dressing. All cornmeal would make a denser, grittier cornbread.

Tips and Techniques

Heating the oil in the pan before adding the batter creates a crispy, golden crust on the bottom and sides of the cornbread. The batter should sizzle when it hits the hot oil.

Ingredient Substitutions

  • buttermilk: regular milk with 2 tablespoons white vinegar or lemon juice added
  • cooking oil: melted butter or bacon grease

Equipment Needed

  • 9x12 inch baking pan
  • Large mixing bowl
  • Separate bowl for wet ingredients
  • Whisk

Historical Context

In traditional Cajun households, cornbread served multiple purposes: fresh from the oven as a side dish, day-old for making dressing, or crumbled into a bowl with milk and preserves for a simple supper or breakfast.