Quote:
Originally Posted by murg
As I remember, House of Blues serves their cornbread in a small cast iron skillet.
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I've never been to House of Blues, but I've been to other restaurants (the names and locations have slipped my mind at the moment) which did that. Yeah, that's another variation, and much more aesthetically pleasing, IMHO, than slices of cornbread that has been made in a big skillet.
Historically speaking, I doubt that many women (I say "women" because by far the great majority of cooks in the homes were women, I'm
not saying that to be sexist) in the past ever served cornbread that way. Main reason being that cornbread was the poor man's food (corn being much more abundant, thus much cheaper, and wheat being much less so, therefore much more expensive) And by far the most common type of person, in the antebellum South but especially for many decades postbellum, was the poor person.
Iron skillets were hard to afford, and most families did well to have
one. If a family was well off enough that they would be able to afford several small skillets, the cook didn't serve cornbread, she served some other kind of bread (wheat) that was "better" (I, myself, prefer (real) cornbread and would probably take cornbread over wheat bread 9 times out of 10, if offered a choice).