Dueling Corn Bread
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photograph by Christopher Hirsheimer Everybody has a favorite recipe for corn bread and an opinion to go with it. In most parts of the South, it's considered self-evident that it should be made with stone-ground white cornmeal—and no sugar. The rest of the country seems partial to yellow cornmeal and prefers corn bread on the sweet side. But almost
everyone agrees that a greased, seasoned cast-iron skillet is just the thing for baking corn bread. For our corn bread-sausage stuffing, use your favorite recipe, or try ours.
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