In the depths of winter, I get out Country Weekends and open it to the "At the Beach" menu, which features one of my favorites, sour cream cornbread. It's a nice non-summer stand-in for that skillet corn, made rich with a can of creamed corn and a generous amount of cheddar cheese. As the bread bakes, I'll find myself gazing at the photos for the umpteenth time, at the way the napkin collar is wrapped around the bread, at the way the pink pillows are plumped up by the umbrella in the beach scene. I nearly feel the sand under my feet. I turn back to the oven, take out my golden cornbread, wrap a dish towel around it to form a haphazard napkin ring, and call in whoever's around to taste a buttery, cheesy wedge, a little piece of simplicity, of refined Southern style, to break up the day.