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