Even though Cornbread and Biscuits are made in every region, we Southerners always think ours are the best! Biscuits seem to be the higher culinary art compared to Cornbread’s rustic texture. And the truth is, Cornbread has it’s roots in poverty, but often graces the finest tables. French trained Southern Chef Virginia Willis said it best:
‘…cornbread and barbeque are close to religion in the South… cornbread was the primitive Baptist to the Episcopalian biscuit, the all night tent revival to the prayer luncheon.’
Give Southerners a sack of cornmeal and- if they’ve lived here for more than a generation or two… they’ll have at least a half dozen recipes that are based on the simple recipe for Cornbread. There’ll be no looking up recipes, it will be second nature as the Southern cook will know exactly which one to use for which meal.
- Onion studded Hushpuppies are perfect with seafood,
- Slender Corn Sticks seem to finish a big…
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