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Equity Seekers Monthly Check-in: Tell us about your journey!

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Equity Seekers Monthly Actions 2021-2022

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Every month or so, the Equity Seekers will offer activities for self-guided experiences. Choose from Individual, Classroom/School, and Community actions. These actions are suggested activities but feel free to challenge yourself and create your own action that signifies where you are in your persona…

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2021 Julia Child Award recipient, journalist, and community advocate Toni Tipton-Martin hosts a virtual salon to convene a panel of trailblazing women in conversation about the role of research and archives in recovering and enriching historical narratives around food history. This conversation explores the role women play as researchers, writers, and keepers of their communities’ histories.

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Recovering Food Histories with Toni Tipton-Martin and Friends

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Equity Seekers Monthly Actions 2021-2022

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Every month or so, the Equity Seekers will offer activities for self-guided experiences. Choose from Individual, Classroom/School, and Community actions. These actions are suggested activities but feel free to challenge yourself and create your own action that signifies where you are in your persona…

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Also check out this Southern Cornbread Dressing recipe.

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Southern Style Corn Bread - crumbly, moist and buttery Southern cornbread all made from scratch with cornmeal, flour, butter, eggs, buttermilk, and a little sugar. Makes a wonderful snack or side to your bean dishes, stews, soups and ribs. You can never go wrong with this quick and easy Southern classic!

If beans and peas are on weekly rotation here at home, just like Monday's Hoppin John recipe, this Southern-style cornbread is another dish that is also a regular.

It just complements perfectly with almost all of our favorite dishes, especially beans. Hmmm... just imagine the smell of a freshly baked skillet cornbread wafting through the air. And that golden crispy crust is OH-LA-LA spot on!

And in celebration of this month's Black History Month, I'm bringing to you a Southern classic favorite that has graced many family's dining tables - be it during Thanksgiving or regular nights - for decades. Are you ready?

Southern Cornbread Ingredients

For those who aren't familiar, cornmeal is also a staple in African homes. It's used to make this popular side Ugali a.k.a Corn Fufu and my favorite vegetarian meal But I never thought this would be as big as I once I had it back home.

Cornbread is like an essential part of any Southern dinner, and even non-southerners, especially during the cold season. It's like the peanut butter to the jelly OR the cheese to the macaroni. Guess we all could agree that aside from its very satisfying and quick and easy, it also uses a short list of ingredients.

I intentionally added flour into this recipe on top of cornmeal so the texture won't be that grainy. Alternatively, you may replace equal amounts of flour with cornmeal for a more authentic and crispy cornbread.

As for the sugar, well others say it doesn't use any sugar, but others say otherwise. So I just went and added 3-4 tablespoons of sugar. Fell free to tone it down, depending on your preference.

Can You Make Cornbread without Eggs?

Let's all set it here - eggs make this homemade cornbread moist and cakey. But if you prefer a less cakey cornbread, you can omit the eggs and replace them with about ½ cup buttermilk. I've also read somewhere online that others are replacing eggs with applesauce or mashed banana and avocado and it works fine for them.

Why is My Cornbread Flat?

Cornbread, or basically any baked goods in general, will fall flat in the middle if it isn't completely baked or if you add too much leavening agent. To tell if your buttermilk bread is done, a toothpick or skewer must come out clean or moist with a few moist crumbs.

What Goes Good with Cornbread?

Did I mention that I also love snacking on fresh warm cornbread especially with a warm cup of coffee? Aside from that small obsession, I love enjoying this homemade cornbread recipe with any of the following below.

and of course, good 'ol Butter and Jam

Storing Cornbread

Buttery, mildly sweet and moist BEST EVER Cornbread there is. With that being said, I doubt if there'll be any leftover. But just in case, to keep your baked cornbread still moist, store them in a cool dry place away from direct sunlight. It's best if you could wrap the cornbread in an aluminum foil first and then put in an airtight container for 2-3 days or freeze for 3 months.

How To Make Southern Cornbread

Preheat the oven to 350 degrees F. Grease the skillet with bacon drippings or butter. Set aside. In a medium bowl, whisk together the flour, cornmeal, baking soda and powder, sugar, and salt.

Whisk in buttermilk, butter, and lightly beaten eggs until well combined.

Heat up cast iron until hot, remove from the heat.

And carefully pour in batter. The cast skillet gives it a crispy bottom and side crust; sub with a 9 or 10-inch baking pan.

Bake for about 15-18 minutes or until golden or deeply brown and skewer inserted in center comes out clean. Brush top of the cornbread with melted butter after it comes off the pan. Serve with your favorite stews, soups or protein-based meal.

Looking for more recipes? Follow on...

Southern Style Corn Bread

Southern Style Corn Bread - crumbly, moist and buttery Southern cornbread all made from scratch with cornmeal, flour, butter, eggs, buttermilk, and a little sugar. Makes a wonderful snack or side to your bean dishes, stews, soups and ribs. You can never go wrong with this quick and easy Southern classic!

Keyword: southern cornbread

Southern Style Corn Bread

* Percent Daily Values are based on a 2000 calorie diet.

Preheat the oven to 350 degrees F. Grease the skillet with bacon drippings or butter. Set aside.

In a medium bowl, whisk together the flour, cornmeal, baking soda and powder, sugar, and salt.

Whisk in buttermilk, butter, and lightly beaten eggs until well combined.

Heat up cast iron until hot, remove from the heat and carefully pour in batter. The cast skillet gives it a crispy bottom and side crust; sub with a 9 or 10-inch baking pan.

Bake for about 15-18 minutes or until golden or deeply brown and skewer inserted in center comes out clean.

Brush top of the cornbread with melted butter after it comes off the pan. Serve with your favorite stews, soups or protein-based meal.

1. You may replace equal amounts of flour with corn meal for a more authentic and crispy corn bread.

2. Most purist say authentic Southern cornbread is not sweet, so leave it out, if you prefer.

3. Eggs make cornbread cakey. If you really want a less cakey corn bread, omit the eggs and replace with about ½ cup buttermilk.

4. Cast Iron Skillet is best for making corn bread, however, you can use a cake pan or muffin pan.

5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used

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Southern Style Corn Bread - crumbly, moist and buttery Southern cornbread all made from scratch with cornmeal, flour, butter, eggs, buttermilk, and a little sugar. Makes a wonderful snack or side to your bean dishes, stews, soups and ribs. You can never go wrong with this quick and easy Southern classic!

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Equity Seekers Monthly Actions 2021-2022

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Every month or so, the Equity Seekers will offer activities for self-guided experiences. Choose from Individual, Classroom/School, and Community actions. These actions are suggested activities but feel free to challenge yourself and create your own action that signifies where you are in your persona…

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The Miseducation of Racial equality and justice

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Ricardo Levins Morales

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The Miseducation of Racial equality and justice

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Read more: The Complicated History of Fry Bread

"According to Lois Ellen Frank, a Native American chef at the helm of Red Mesa Cuisine who holds a doctorate in culinary anthropology, fry bread’s history is a medley. 'It’s a food that kept ancestors alive,” she says. “It’s a survival food, but it’s also one of colonization and subjugation.'"

For younger children consider reading & baking along with Fry Bread by Kevin Noble Maillard. If your local public library has a subscription to Hoopla, you can read along here.

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Three of the top Native American chefs in the business-Lois Ellen Frank, Walter Whitewater and Ramona Horsechief-have provided fry bread recipes for you to try at home.

Lois Ellen Frank and Walter Whitewater, of Red Mesa Cuisine, based in Santa Fe, New Mexico, offer up a more health-conscious fry bread recipe-a bread cooked without frying. And, from the Oklahoma kitchen of 2016's Indian Taco World Champion, Ramona Horsechief, step-by-step directions for an award-winning and irresistible, indulgent fry bread recipe.

The sky's the limit when it comes to choosing toppings for your Indian taco. Start with one of these fry bread recipes and some of your favorite toppings, then layer your way to tasty perfection.

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No-fry Fry Bread Recipe
-from the recipe books of Red Mesa Cuisine

4 cups organic unbleached or whole wheat flour

2 tablespoons baking powder

1 teaspoon kosher salt

1 ½ cup warm water

In a medium mixing bowl, combine flour, baking powder, and salt. Gradually stir in the water to form a soft and pliable dough that doesn't stick to the bowl. Knead the dough on a lightly floured wooden breadboard or cutting board for four minutes, folding the outer edges of the dough toward the center.

Return the dough to the bowl, cover with plastic wrap, and let sit for at least 30 minutes to allow it to rise. Use a rolling pin or your hands to shape the dough into 12 small, equally sized circles about a quarter-inch in width. On a lightly floured surface, roll or stretch out the dough circles to approximately 8-10 inches in diameter.

Heat a cast iron skillet or open flame grill until very hot. Place the shaped dough circle into the pan or over the open flame and cook for approximately two to three minutes on each side until brown; continue cooking an additional two to three minutes until bread is cooked thoroughly through the middle.

If you are cooking these breads over an open flame or on a grill, cook until the dough starts to turn golden brown and puffs a little. Turn and continue cooking and turning until both sides have brown spots and the dough is thoroughly cooked. Repeat this process with each piece of dough. Keep cooked breads warm between two clean kitchen towels.

Serve immediately with your favorite toppings. These breads can be used with any recipe that calls for fry bread, or served with any meal. Makes 12 breads.

"I always use my hands, which makes for slightly uneven breads, but everyone will know they were hand-made, and I think that gives each bread a little more character," Chef Lois Ellen Frank, Kiowa.

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Award-Winning Fry Bread Recipe
-from the recipe books of Ramona Horsechief

4 ½ cups self-rising flour

1/8 cup granulated sugar

1 tablespoon salt

Warm water, 1/8 cup at a time

Pour half of a five-pound bag of flour into a large mixing bowl. Add the sugar and salt, and 1/8-cup warm water.

Mix the dough to a sticky consistency, adding water as needed. When you shake the bowl, the dough should move, and the top of the dough should have a little bit of a shine to it. Lightly sprinkle a dusting of flour over the top of the dough.

Cover the bowl with plastic wrap and allow dough to rise for a minimum of 30 to 45 minutes. The dough will rise and become soft.

Pour cooking oil into a large, deep pan and heat to 350 to 375 degrees. Oil should be at least two inches deep. Set out a bowl of flour and clear a workspace that is lightly dusted with flour. Pinch off a small piece of dough and pat out on your workspace. Work the dough back and forth and in a circular motion to form a circle that is six to eight inches in diameter. Poke a hole in the middle of the frybread to ensure the center gets cooked.

Carefully place the dough into the hot oil. The frybread should spread out and puff up while cooking. Cook approximately four minutes on each side. Remove from oil and place on paper towels to drain. Allow to sit for a few minutes then transfer to serving bowl. Makes approximately 15 fry breads.

Some of Chef Ramona Horsechief's favorite Indian taco toppings include seasoned ground beef, pinto beans, shredded lettuce, tomatoes, cheese, onions, sour cream, and salsa. Layer in order given.

"Practice makes perfect-don't get frustrated. Frybread rocks," said Chef Ramona Horsechief, Pawnee and Cherokee.
Fry Bread Rules
Don't use water that is too hot or too cold. Either can cause the dough to be too sticky.

Don't over-knead dough. Over-working causes the gluten to break down and results in tough, chewy bread.

Don't under- or over-heat oil. Oil that is not hot enough will not allow the dough to achieve a crisp, golden texture and the bread will be soggy and doughy. Oil that is too hot will smoke and burn and result in bread that is overdone on the outside and undercooked inside. Test by dropping a very small piece of dough into the oil-if it sizzles, it's ready.

Ideal temperature for oil is 350 to 375 degrees.

Always place dough into the oil gently to prevent splashing.

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Native American Chefs Share Scrumptious Fry Bread Recipes

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Three of the top Native American chefs in the business-Lois Ellen Frank, Walter Whitewater and Ramona Horsechief-have provided fry bread recipes for you to try at home. Lois Ellen Frank and Walter Whitewater, of Red Mesa Cuisine, based in Santa Fe, New Mexico, offer up a more health-conscious fry bread recipe-a bread cooked without frying.

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PCEA Equity Seekers, January 2022 Let's talk about Redlining

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