One of my favorite things to eat in the world is fresh out of the oven cornbread. My mouth waters as I take it out of the piping hot skillet and slather it in butter. We use a cornbread mix from the grocery store and to be honest I’ve always loved the taste and I’ve never given it a second thought. That is, until I saw this well written article by Robert Moss of Serious Eats. He does an excellent job explaining how cornbread today is completely different than it was even 70 years ago. I am thoroughly intrigued by the idea of stone ground cornmeal and cornbread made the way it was a century ago. If I get my hands on some cornmeal like Mr. Moss talks about I’ll definitely be making some old fashioned true Southern cornbread. Have a great day and God bless!
Author of Lone Star Farmstead, Brandon is a full time paramedic who, along with his family, is working toward a goal of increasing self-sustainability. He writes in the hope of helping others through information and encouragement along their own journey.