When I think about my childhood, the first thing that comes
to mind is going hunting and fishing with my grandfather.
He was always in the woods or on the water. He gave me
my first rifle and he was there when I shot my first deer. I’m not sure
who was more excited — him or me. Every weekend we would get
up at 4:00 a.m., and stop for a biscuit on the way to the woods.
We were there from sunrise to sunset. By the end of the day I
would be starving, and when we would get out of the truck
we could smell my grandma’s cornbread from the driveway.
It smelled as good as it tasted. It was delicious! She still can
cook up a mean batch of cornbread, and I enjoy it everytime
I can. Not only do I enjoy the food, but also the
memories that flood my mind of moments
with my grandparents and how wonderful
those days were. Two years ago my grandfather
passed away after a long battle with
Alzheimer’s. I remember the last time I had
the opportunity to sit and talk with him. I
didn’t think he knew who I was, but when I
began to talk about those days in the woods, for
a few moments, I saw a glimmer in his eyes, and I
knew he knew me. I will treasure that moment forever.
It’s funny how a smell or a taste can take me back to a
memory — not one of loss but one of thankfulness for all the
special moments I had the privilege to share in the woods with
Tim Duncan's Grandma's Cornbread
• 2/3 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 tsp baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 tsp salt
1. Pre-heat oven to 375°.
2. Grease 8” square pan.
3. Melt butter in large skillet.
4. Remove from heat and stir in sugar.
5. Add eggs and beat until blended.
6. Combine buttermilk with baking soda into mix pan.
7. Stir in cornmeal, flour and salt.
8. Pour batter into prepared pan.
9. Bake for 30-40 minutes until golden brown.