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.