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Revival

Cornbread: Revival

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.

A Civil War-era survival guide

Like civilians across the country, Atlantans had felt the hardships of war, with access to food and goods severely restricted. By the summer of 1864, the privations grew.

Roz’s Skillet Cornbread

This is an extra recipe for an article that originally appeared in our March 2012 issue.

Joshua Hopkins’s Roasted Quail with Cornbread Stuffing

Joshua Hopkins, executive chef and co-owner of Abattoir, has built his reputation around utilizing whole animals in his cooking, crafting dishes like tripe noodle soup and duck rillettes. His upbringing prepared him well.

Tomato, Goat Cheese, and Basil Cornbread

From Green Market Baking Book by Laura C. Martin. Martin suggests serving this pretty bread with a summer salad. Just before serving, cut each loaf into 1/2-inch slices, place on a cookie sheet, and toast in a preheated, 350-degree oven. Serve hot.

Truman Capote’s Family’s Cornbread

From "The Cornbread Gospels" by Crescent Dragonwagon. Everything about this straight-up cornbread—not sweet, not fancy but for its two eggs—points to it being an early creation, not far from sustenance.

Quail with Cornbread Stuffing

From "Around the Southern Table" by Sarah Belk. Three Southern classics are in this recipe: bacon, pecans, and cornbread. They complement the gentle flavor of the quail, which is a good dinner-party choice since it can be stuffed a day in advance.

Harold’s Cracklin’ Cornbread

For ages, fans (bluebloods and commoners alike) have been going to Harold’s Barbecue in Atlanta as much for the cracklin’ cornbread and Brunswick stew as for the chopped pork barbeque—despite the restaurant’s tacky décor and no-booze policy.

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