On today’s episode of The Recipe Box, we’re spooning up the history of cornbread and how it became a staple in American cooking. We talk about early Native American meal breads, the simple versions baked in colonial kitchens, and even those mid‑century mixes so many of us keep in the pantry for a quick shortcut. We talk about different regional styles like savory Southern skillet cornbread, sweeter Northern versions, and fun Tex‑Mex twists that have popped up over time.

Then we welcome our guest, Zachary Sims, who shares memories of his grandmother’s Mexican cornbread, along with cooking tips. Cornbread is endlessly adaptable, and recipes show that as the dish moves through different families and kitchens.

• 2 cups self-rising cornmeal
• 1 cup buttermilk
• 2 eggs
• ¼ cup corn oil
• ¾ teaspoon baking soda
• 1 medium onion, diced
• 2-3 jalapeño peppers, diced
• 1 can (15 ounces) cream-style corn
• 2 cups shredded cheddar cheese

Heat two 8-inch greased cast-iron skillets on your stove. You can use a neutral oil or butter to grease the skillets. Mix all ingredients except the cheese to make the cornbread batter. Place about ¼ of the batter into the bottom of each skillet, just enough to create a shallow layer. Layer 1 cup of cheese on top of the batter in each skillet, then top with another ¼ of the batter. Bake in a 400-degree F. oven for 30 minutes.

Production: Benjy Jeffords, SIU School of Journalism and Advertising

Marketing: Emma Thompson, Salukis AdLab

Music: MisunderStudios https://www.misunderstudios.com/

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