for a couple of years, i have been trying to remember my nana’s plain cornbread recipe, but have not quite managed to recall it completely. for the time being, i have settled on my own adaptation of ms edna lewis’ cornbread, as interpreted by chef scott peacock.
i use indian head white stone ground corn meal, a fine or extra fine cornmeal works best, since there is no flour to lighten this bread. i also use bacon fat instead of butter, however, this time i used half bacon fat and half butter. i will be using the leftover staled cornbread in my thanksgiving stuffing.
Happy Thanksgiving! I’m going to try this recipe for my stuffing as well. Thanks!
and to you Martha! do please let me know how it turns out