Growing up in Texas usually means that you eat a lot of cornbread. My household was no different. There always seemed to be a black cast iron frying pan sitting in the middle of the dinner table whenever we had gumbo, chili or stew. I still use that pan today for many dishes.
I guess it’s been in constant use for 80 years. As a treat, my mother made what she called Texas Cornbread in the 1950’s. She never wrote down the recipe, but I knew what the ingredients were. A few years ago, I found a recipe with the same ingredients in a cookbook called TEXAS – The Beautiful Cookbook. I altered the recipe to reflect how I remember my mother making it 50+ years ago. Years ago, when Sally and I were in the west Texas town of Albany for “Polo on the Prairie”, an annual fundraiser for U.T.M.D. Anderson Cancer Center, we brought back a Texas-shaped cast-iron corn bread pan and now the cornbread seems better.