In some parts of the South, cooks prefer corn bread that's slightly sweet, to counterbalance the salty, smoky flavors of vegetables stewed with pork.
This recipe is an adaptation of one in My Nepenthe by Romney Steele (Andrews McMeel Publishing, 2009).
This corn bread is best eaten with Southern peas and slices of fresh tomato and sweet onion.
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
Coarsely crumble this classic corn bread for use in stuffings.
These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's.
Because this corn bread is not sweetened, it's great for stuffing or as a side dish to a savory soup.
These biscuits get their flavor from fresh ramps. These would be fantastic for breakfast, warm out of the oven with poached eggs and bacon. Continue...
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