Eating dinner at my grandparent’s house was always a treat. The lingering aroma of yummy homebaked goodness greeted my brothers and me at the door each Sunday after church. I have many cherished food memories, each one a delight to the senses. Do you have an old cookbook from a church or a box of handwritten recipes from your family? In our many moves around the world as missionaries, I lost a few of the recipes she used to make, but the ones in my possession, I hold dear.
My favorite recipe is my grandmother’s cornbread. I’ve had to modify it over the years, due to food allergies, but my changes have not watered down the taste or diminished the memory of times with her in the kitchen.
The spiritual food from my childhood sparks an even brighter flame in my memory. Holy Scripture tastes better and better the longer it sits in our spirit. As a child, I memorized scripture in the King James version of the Bible. But today I’m meditating on one of those cherished verses in the Christian Standard Bible version:
I have treasured your word in my heart so that I may not sin against you.
Psalms 119:11 CSB
Treasure His Word
And just like with my grandmother’s cornbread recipe, the difference in the translation of scripture only serves to aid in deepening my appreciation and love for the taste of God’s Word on my tongue. I came to know Christ because of my grandmother’s impact on my life. In her kitchen, her Sunday school class, or at her dining room table, the Word of God was prominent. For over 50 years, His treasured words have guided my life, shaped my days, and informed my choices.
After the holidays end, the days grow a bit colder, but the Word of God and the presence of the Lord remain full of warmth and richness. Yesterday, today, and forever, His words grow sweeter and sweeter to the soul committed to Him. My prayers are with you as you savor time with Him this week. And just between us, here’s my adaptation of my grandmother’s cornbread for you to enjoy as well.
Big Mama’s Cornbread
Pour 1/4 cup of oil into a cast-iron skillet. Place skillet in a 400-degree oven. Next, you’ll combine the first 5 ingredients in a mixing bowl:
1 cup of buttermilk (regular milk or almond milk with 1 tsp of lemon juice or vinegar added in also works well)
¼ cup sugar
1 tsp baking powder
½ tsp salt
1 cup flour (gluten-free flour also works well)
1 cup of cornmeal
Beat together gently gradually adding the flour and cornmeal. Do not overmix. It should be thicker than cake batter but thinner than cookie dough.
Take the skillet out of the oven and pour the hot oil into the batter and fold it in.
Pour the batter into the hot skillet and bake for 25-30 minutes. The bread should be golden brown around the edges when done.
Cook’s note: top with a thin layer of butter while it’s still warm. Slice and spread with honey.