This 1983 recipe might be retro, but it’s also innovative.
Molly Bolton
As a food editor and recipe developer, it sometimes feels like I’ve seen it all.
Marry MeThisand Marry MeThat?
Credit:Molly Bolton
I grew up eating cast-ironskillet cornbread, a savory, coarsely ground iteration of the Southern staple.
So I was game to try peanut butter cornbreadafter all, my heart had been changed before.
So, I let Mrs. Sue lead the way, and she didn’t disappoint.
Credit:Catherine Jessee
I’d recommend a natural peanut butter, like Smucker’s Natural, for the same reason.
I did so anyway, because it’s what my grandmother would have done.
And everything turned out just fine.
The writer uses a rare 2/3 cup measurer as it was intended.Credit:Catherine Jessee
“But the mouthfeel is a little bit like popcorn.”
And the jam gives it a little brightness."
But to reduce it to the layers of a sandwich doesn’t do this cornbread justice.
The writer uses a rare 2/3 cup measurer once again, for peanut butter, after using it for buttermilk, as it was intended.Credit:Catherine Jessee
This much is true: I’ll be making peanut butter cornbread again.
The History of Peanut Butter Cornbread
Peanut butter cornbread didn’t appear out of nowhere.
His musings about peanuts took rootand he became known for it.
Credit:Catherine Jessee
