Sunday, June 3, 2012

New York Times "Best Cornbread"

We make this amazing, moist, gluten-free, nearly fat free cornbread often. In 2012, it is the standard, go-to savory type cornbread for Cornbread Suppers. It is marvelous. It comes from the Low Country, coastal South Carolina and into Georgia.

New York Times Best Cornbread

Steve and Rona, Cornbread Supper hosts, love the Low Country. We are happy our signature cornbread has roots in a region we esteem, respect, and cherish. Here's the original story for which our cornbread recipe was an accompaniment:

Food; Coastal Legacy, by Nancy Harmon Jenkins, January 22, 1989.

Thank you, New York Times and writer Nancy Harmon Jenkins.

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