Cold water cornbread: Better than a T-bone steak

Published 8:29 pm Friday, December 2, 2022

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While the coming of Christmas is heralded with “the hanging of the greens.”

Thanksgiving is welcomed with fresh greens, black-eyed peas and the frying of cornbread.

And, those whose grew up on cold water cornbread are the envy of cornbread connoisseurs worldwide.

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Ella Wheeler, of the Roeton community, is known far and wide for her cold-water cornbread, She has been frying cornbread for the Thanksgiving dinner for the sick, shut-ins and the elderly in Brundidge since its beginning. Many say that Wheeler’s cold water cornbread is “better than a T-bone steak.”

Wheeler agrees that cold water cornbread is good but insists that “any cold-water cornbread” is just that good. “And, there’s no secret to mine. It’s simple.”

“There’s no recipe,” Wheeler said. “Now, I do use Pollard’s fine sifted cornmeal, add water and an egg,” she said. “But, if you don’t want to use an egg, don’t. Put in a little butter and salt. Beat the mixture good. Really good. Make a big cornpone and fry it in hot crease but not hot enough to burn it.”

Cold water cornbread is even better crumbled in buttermilk, Wheeler said.

A lady from Georgia wanted to know how to make cold-water cornbread. Using, Wheeler’s recipe, it came out just right.

“I don’t know how you could mess up cold water cornbread,” she said, with a smile.

For those who have never eaten cold water cornbread, Wheeler said it’s easy to make and well-worth a try.

Note: During the holidays, The Messenger would like to highlight traditional family recipes. Those who would like to share a recipe are invited to drop it by The Messenger office, just off the Troy downtown square, or in the mail to P.O. Box 727, Troy, AL 36081.