In the season of “all things cooking”, when the lights in the kitchen burn from early morning well into the late evening, we celebrate the harvest of Thanksgiving with some very basic and traditional recipes, including three variations of corn bread.
As found in The Blackberry Farm Cookbook, John Egerton writes in Southern Food: At Home, on the Road, in History, “A properly prepared dish of spoon bread can be taken as testimony to the perfectibility of humankind; a crisp corn bread, dodger, or hoecake, on the other hand, demonstrates another kind of perfection, an enduring strength that has not been improved upon in four centuries of service to hungry people.” Read more