If crisp fall air and beautifully changing colored leaves remind you of savory bubbling chili on the stove, fall chili reminds me of my Grandmother Mable Landfear’s cornbread. When my children were little, I would make cornbread from them Krusteaz box mix, as it is sweet flavorful and very quick to make. The whole family loves cornbread and sometimes I will make this as a side dish for a lot of winter dinners.
I have a vintage recipe from my children’s great grandmother Mabel Rennick Landfear. I found the family traditional recipe in my Aunt Lois’s recipe box.
This from scratch method is from the late 1800s and early 1900s when my grandmother was newly married. Grandmother Mable cooked on an old fashion antique cast iron wood cook stove. She and her new husband Guy Landfear lived in a log cabin in the northern Ohio.
As a very small child, I remember seeing the stove in her kitchen and marveling at it. It was the kind that was wood-burning and had black round metal plates that you removed to cook on the stove top. My Grandmother Mable also had in the kitchen sink, a hand well pump to pump water into the kitchen. In her day as a new bride having the pump inside in the kitchen would have been a new technology that not every new bride would have had. As I review her recipe I can see her in her mid-calf dress with a hand-sewen apron and putting a pan of fresh mixed cornbread in this old time stove’s oven.
Grandmother Mable Landfear Cornbread (1900’s)
Prep 10 mins ∙ Cook 20 mins ∙ Makes 6
1 cup Flour
1 cup Corn Meal
4 tbsp Baking Powder
¼ Shortening Melted
1 cup Milk
½ cup Suger (Sue Buonpane add this for modern times)
Mixx all ingredients together. Put in an 8×8 pan and cook at 350° for 20 minutes.