CornbreadCornbread is a common thing in both southern “soul food” and indigenous American cooking. Before there was baking soda or powder, it was sort of like an edible brick with the tackiness of the cornmeal and the fat making it soft enough to eat as a bread. I’m going to give the modern fluffy version.

Both make good offerings for thanks and prosperity, but I like to make the old fashioned version when I am approaching hunter, warrior, or these aspects of deities. The modern version, I make when I am approaching the more peaceful aspects or when making it for a community gathering. The reason is that the old fashioned version is made for packing and can keep for longer without going stale. Its texture is more like a cornmeal brownie. The fluffy one is somewhat like a cake.



  1. Preheat your oven to 150 degrees Celsius.
  2. Spread half of your butter (50 g) around your baking pan. Set the other half aside for the moment.
  3. Mix all of your dry ingredients in a large bowl.
  4. Add in the rest of the melted butter and mash it around until your mixture is crumbly.
  5. Add the buttermilk, yogurt, or sour cream and the eggs, and mix as well as possible.
  6. Add and mix in enough water to make a batter that is about the thickness of ketchup.
  7. Let the batter rest covered with a cloth or plate, for 20 minutes.
  8. Pour the batter into your baking pan, and bake for 50 minutes to one hour. It is done when you can stick a toothpick or knife in, and it comes out clean. If it doesn't, give it another 15 minutes and try again.
  9. When it is done, let it cool in the pan for at least 30 minutes before attempting to turn it out.
  10. (Optional) Drizzle with honey or maple syrup.


If there are any leftovers they can be refrigerated or frozen, same as a cake.

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Posted by K. Sis. Nicole T.N. Lasher

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