Southern Style Cornbread Baking Kit

In the 18th century South, wheat struggled to grow in the blistering heat. Without wheat, most people couldn’t enjoy breads made from wheat flour. So they found an alternative in corn, which could withstand the climate. Taking notes from the Aztecs and Mayans, southerners ground corn into cornmeal, which was then mixed with water and baked over a hearth.

Today, foods like cornbread dressing is a Thanksgiving favorite, but it wasn’t always so. It originated as a concoction made by enslaved peoples with the meager rations enslavers allowed them and was reminiscent of a West African staple similar to couscous.

We’ve come a long way since then and still have a long way to go. So to celebrate Juneteenth, we’re putting together a classic cornbread recipe that honors all the valuable past, current, and future contributions the Black community makes to our society.

Here’s the scoop:

• Country of origin: Southern USA
• Yields: 10-12 slices
• Cook time: 30-35 minutes
• Difficulty level: Easy
• Bāke within: 3 months
• This recipe contains dairy, gluten, and eggs

What’s included?

• Pre-measured ingredients:
  • Cornmeal
    
  • All-Purpose Flour
    
  • Baking Soda
    
  • Baking Powder
    
  • Unsalted Butter Powder
    
• Easy-to-follow instructions
• Crispy and filling satisfaction

What you’ll need to bring to the table:

• 1 Tbsp. shortening or vegetable oil
  
• 2 tsp. salt
  
• 3 eggs
  
• 2 cups buttermilk
  
• 3 Tbsp. water
  
• 1 large mixing bowl
  
• 1 medium mixing bowl
  
• 9”-10” cast iron skillet or large baking pan
  
• An appreciation for cultural contributions.