The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
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.
Corn bread frquently shows up in stuffings, like this one, from the South.
Use a sharp cheddar for this classic American side dish.