Blue Cornbread and Cream is an easy way to use up any leftover cornbread you might have. It’s a tasty breakfast, or can be sprinkled with sugar for a dessert or snack.
I remember us saying goodbye to my grandparents and the elevator door in their condo building closing and I had a brief thought that I would never see him again.
Sadly, I was right. I remember too when my mom told me he’d died. I’d gone to the mall with some friends that night and she came to my room to tell me when I got home.
I remember him in bits and pieces, mostly through stories that other family members have told me.
Like the time my sister and I were eating ice cream and she started to lick the bowl (I think she was two and I would’ve been five). My dad snapped at her to stop it and took her bowl away. My granddad took the bowl from him, handed it back to her, and told her to go ahead.Or the time when I was around two or three and barked at him because he skipped a page in my favorite book. I couldn’t yet read but I’d been read it enough I had the story memorized.
I do recall that I liked eating at the table with him. I’m generally a slower eater than the rest of my family, and I remember meals would usually end with my granddad and I sitting there, still munching away.
My dad later told me he suspected my granddad did that to be a good host and not leave anyone alone at the table.
His family is where our “famous” Crackers and Gravy comes from.
It is exactly as the recipe name suggests. Crushed-up saltines mixed with beef, chicken, or pork gravy.
It’s a Depression-era recipe. Potatoes were too expensive, so they stretched the meal out with crackers and gravy.
I suspect the breakfast I remember him eating once or twice while visiting was the same. Crumbled cornbread in a glass of milk.
As I made some blue cornbread the other night, I decided I’d make that as well, although I went a little more “luxurious” and used warm cream instead of milk.
And the family memories are a nice bonus, even if they’re so few and far between.
For the Cornbread:
- 1 C A/P Flour
- 1 C blue cornmeal
- 3 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 2 large eggs, lightly beaten
- 1 C whole milk
- 1/4 C vegetable oil
For Individual Breakfast Servings:
- 1 wedge of crumbled cornbread
- 1/2 C heavy cream, warmed up
- Sugar, for serving
- Preheat the oven to 425 degrees F. Grease a 10-inch cast iron skillet and set aside.
- In a medium mixing bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Make a well in the center, and set aside.
- In another medium bowl, whisk together the eggs, milk, and vegetable oil. Pour it into the well of the dry ingredients all at once. Mix with a wooden spoon just until combined.
- Spread the batter into the cast iron skillet, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Slice into 8 wedges.
- Warm 1/2 C heavy cream either in the microwave for about 1 minute or on the stovetop. Crumble a cornbread wedge into a bowl, then pour the warm cream over top. Sprinkle with sugar, then serve.
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