Here’s my first attempt at perfecting cornbread. Not too bad.
My mom is out of town so I went to the next-best authority on Southern cooking: Mrs. Dull. The Press is reprinting her cookbook, Southern Cooking, which was first published in 1928, revised in 1941. It’s not quite available yet–soon–but I copied this down when checking the F&Gs (folded and gathered pages, essentially the book without a cover, like the blues but actually printed in ink on the actual paper).
My rear-view mirror is still dangling from my windshield, banging into the dash whenever I start or stop or turn or go over the billion speed humps in town. I’ve tried to fix it twice, but I think I’m going to have to turn it over to a professional. Soon.

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4 Responses to Cornbread

  1. chip says:

    I have an Athens Women’s Club cookbook from the 1930s. I have always been afraid to cook anything out of it because I never have enough lard on hand.

  2. Liana says:

    That cornbread looks perfect. I’ve never been able to get it just right using a skillet like that. Derek gave me an excellent recipe that I now use all the time, but I’ve only done it muffin-style so far. You’ve inspired me, though: next time it’s going in the hot skillet, with bacon fat of course.

  3. bon says:

    Beautiful! Looks almost like the kind Mom used to make, but she browned hers more (she liked things very “well done”).
    Good luck with your mirror!

  4. Claudia says:

    Awe – looks yummy. Send some over, will ya?

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