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DEL.ICIO.USWhere’s the Best Cornbread?
The Atlanta Journal-Constitution
I’m mighty partial to the spoonbread-style cornbread (made from white cornmeal) at Watershed: Part cream, part corn, it almost — hence the name — needs a spoon for eating.
A new cookbook, “The Cornbread Gospels” by Crescent Dragonwagon (Workman Publishing, $14.95) has me waxing on about my favorite spots (other than home) for the bread southerners claim as religion. In truth, cornbread exists in all regions of the United States and is perhaps more American than that proverbial apple pie. (I guess “as American as cornbread” didn’t possess such an alliterate ring.)
Muffins and jonnycakes in the North; tortillas and flatbreads in the Southwest; hoe cakes and hushpuppies in the Midwest; griddle cakes in the West — corn of all sorts has been sustenance to Americans since Squanto taught the pilgrims how to plant it in 1620.
But Southerners have a special strain of the stuff, and making it, eating it and talking about it provides us a great sense of pride. Dragonwagon’s book includes over 200 recipes and covers all the regions of the USA, but even she says “with certainty” that “no part of America cares more about cornbread than the South.”
There are lots of spots — from meat-n-threes to Watershed, who serve great cornbread. Who’s the best?
Permalink | Comments (8) | Post your comment | Categories: Dining
Comments
By Becky
November 26, 2007 5:01 PM | Link to this
I have to pat myself on the back & say that mine is the best..At any function for work or family, that’s what I’m told to bring…
By Casey
November 26, 2007 5:31 PM | Link to this
South City Kitchen in Midtown!!
By Martha
November 26, 2007 5:34 PM | Link to this
Somebody PLEASE post a great cornbread recipe. I am tired of using my old, handed down for generations Jiff…errr…cornbread recipe!!
By Southern Bella
November 26, 2007 5:43 PM | Link to this
JR’s Barbeque serves my favorite!
By Bo
November 26, 2007 5:55 PM | Link to this
Harold’s Barbeque - cracklin’ cornbread is indescribably delicious!
By JACKIE
November 26, 2007 6:30 PM | Link to this
RECIPE FOR THE BEST CORNBREAD 2-CUPS OF S. R. MEAL 1-CUP OF MILK 2- TABLESPOON OF MAYONNAISE A FOURTH CUP OF OIL COAT PAN WITH OIL AND DUST WITH CORNMEAL BAKE AT 375.
By blacksheep
November 26, 2007 6:49 PM | Link to this
The cracklin’ corn bread that Harold’s serves on McDonough Blvd. is to die for. MAN, it’s good. Sometimes I pull in just to get a few pieces of it to take with me. The Brunswick stew is really good too.
By blacksheep
November 26, 2007 6:52 PM | Link to this
Also, Leon at the Shack on Main in East Point makes great corn muffins.