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Cornbread is Speedy Yet Soulful

Use fresh, stone-ground cornmeal for the fullest flavor and sizzling cast iron for a crisp, chewy crust

Fine Cooking Issue 20
Photos: Mark Thomas
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Throughout the South, cornbread is revered, and discussions about it can run hot. But a few principles are consistent: Fresh, stone-ground cornmeal is a must; white and yellow cornmeals are distinctive, a little sugar coaxes out cornmeal’s natural sweetness; buttermilk makes a tender cornbread; and cornbread batter needs a quick stir and a hot skillet.  Author Crescent Dragonwagon thinks of cornbread “round and golden in its black pan, as the sun around which the other culinary planets revolve.”  Recipes include: Dairy Hollow House’s Skillet-Sizzled Buttermilk Cornbread; Ronni’s Skillet-Sizzled Kentucky Buttermilk Cornbread; and Double-Corn Tex-Mex Cornbread with Cheese & Green Chiles.


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