Cornbread: Revival

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Revival
Photograph by Caroline C. Kilgore

We’re told that the recipe is bestowed upon only one person in Kevin Gillespie’s family at any given time. The story could be full of lard, but who cares—his cornbread triangles cooked in a cast-iron skillet are pure genius. Spoonbread-creamy on the inside and fiercely crisped in pork fat on the outside, these fluffy wedges just might be the chef’s greatest contribution to the Southern codex. 129 Church Street, revivaldecatur.com

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This article originally appeared in our November 2015 issue.

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