I believe cornbread can save humanity. Before you write me off for being a lunatic, think about it. Nobody can think negative thoughts while eating hot cornbread from a skillet. Cornbread is powerful stuff.
I don’t know if you know this, but cornbread has already saved the nation once. In fact, cornbread is one of the reasons you’re alive right now. I’m being absolutely serious. Allow me to explain:
One of the first foods Native Americans taught the pilgrims—our uptight fundamentalist ancestors—to prepare was cornbread. Thus, our puritian forefathers’ diets were heavy on the cornbread.
It is a fact that cornbread kept our fledgling infant country alive during hard winters and prevented colonists from starving in dire circumstances. Cornbread was life.
So in light of this simple information, this means that, in a manner of speaking, without cornbread, there would be no America. Simply put, cornbread is more American than Chevys, Coke floats, mailbox baseball, and pugs dressed in bow ties.
And I’m talking about the real cornbread here, not the fare from a box. I wouldn’t feed box-cornbread to a Labrador. No, I’m speaking of corn pone cooked in a greasy iron skillet, smeared with so much butter your cardiologist disowns you.
Long ago, I used to work as a drywall man. One day my coworker, Bill, asked if I’d help drywall his basement. Males are always roping their friends into huge projects like this, often promising to pay them with beer.
The thing is, no amount of beer would have convinced me to help Bill. Because Bill and I weren’t friends. Actually, we were enemies. It’s a long story, and I don’t have room to tell it, but we had a falling out over a girl. So I responded by telling Bill to get lost.
Bill started begging. “Please? Nobody else wants to help Sheetrock my basement. If you help me, I’ll get my mom to cook for us.”
“Nope,” I said. “Sorry. I’m busy.”
“She’ll make fried chicken.”
“You can’t bribe me, Bill.”
“And zipper peas.”
“Don’t be ridiculous.”
“And cornbread.”
“What day were you thinking?”
I freely admit, I am a noted admirer of cornbread. Men like me appreciate cornbread the same way wine enthusiasts appreciate a Lafite Rothschild rebouchée au château 1874. And I don’t care what kind of cornbread you feed me: cracklin’ bread, johnnycakes, hoecakes, jalapeño cornbread, or hot water cornbread. Just put it on my plate, and pass the Lipitor.
I grew up with this food, and I have held the blessed hands which prepared it. These hands were steadfast, gentle, and belonged to elderly women who spoke in tongues and occasionally handled legless reptiles during the clapping songs.
These were women whose hair was piled atop their heads in 19-foot beehives, who wore cat-eye glasses, and made you pick out your own hickory switch when you used the word “Farrah Fawcett.”
Oh, what these souls could do with flour and lard. They were our virtuosos. Composers. These females were to cornmeal what Michelangelo was to marble.
They had names like Nadine, Rayline, Earline, Maurine, Jolene, Arlene, Bobbie Jean, Irma Jean, Norma Jean, Wilma Jean, and lest I forget, Sister Arenetta Sue Ann MacDonnough III, may she rest in her eternal joy.
So I agreed to help drywall Bill’s basement.
And I was in for a surprise. Because Bill’s mother was not the only person cooking that day.
Apparently there was a big function going on at her church that night, so his mother invited the entire Civic League to prepare food in Bill’s kitchen.
No sooner had I parked in Bill’s driveway than four Buicks pulled beside me, all crammed full of gray-haired women clad in polyester, wielding spatulas, and smelling like bath powder.
The women labored in Bill’s kitchen for hours while we hung drywall and the aroma of food wafted through the house like ghosts from my childhood. And I was a 4-year-old again.
Basic smells like this remind me how fortunate I was that my youth was spent among simple people.
I experienced the tail end of a computer-less era that has vanished. But I am grateful to have known rotary phones, stovetop percolators, TVs that received only two channels, encyclopaedia sets, and comic books. Ours was a slow existence, when kids lived outdoors, and a boy’s primary means of communication with the outside world was a Schwinn. But those days are gone.
Anyway, that night at Bill’s supper table, I was covered in drywall dust. The meal was perhaps the best I’ve ever had. The cornbread came in a skillet. There were two additional varieties of cornbread present. Including lace cornbread, and “cheesy cornbread sticks,” which are illegal in 19 states.
I ate so much that I fell asleep on my friend’s sofa in a glycemic coma. When I awoke, it was past midnight, and I was draped in a quilt. There was an old woman sitting beside me, knitting by lamplight. It was Bill’s mother.
Bill’s mother accompanied me to the door when I was leaving, half asleep. She gave me a cooler filled with leftovers wrapped in foil. She hugged me, kissed me, and left a coral-colored smudge on my cheek. Then she whispered something in my ear about forgiveness.
Before I left, I gave Bill a firm handshake and told him I was sorry we’d ever let a quarrel come between us. Then we embraced.
He said, “Does this mean we’re friends again?” Which, of course, is exactly what it meant. In fact, we remain pals to this day. Bill sat on the front pew at my wedding and cried like a newborn. And I did the same thing at his saintly mother’s funeral.
I’m telling you. Cornbread is powerful stuff.
76 comments
Marsha Hinnen - January 27, 2021 6:23 am
Cornbread is life. Thanks for the great read.
M. Hinnen
Gulf Shores
Kelley - February 23, 2021 12:05 am
Real Cornbread, as you said, is the only! And all those great things from before the computer age were amazing (to us)
Christina - January 27, 2021 6:56 am
Never realized the power of cornbread until this moment! Truly marvelous!
Shannon Fountain - January 27, 2021 7:05 am
Thank you for this
Nell Thomas - January 27, 2021 7:24 am
Looking forward to a pan of hot cornbread can take your mind off the pandemic.
June Pryor - January 27, 2021 7:33 am
My favorite food is a toss up between good cornbread and good ripe tomatoes. Many years ago my grandmother in the country made corn pones for the dogs…unsifted meal, lots of grease and no salt…she had to make extra for the grandkids.
MaryAnn A Dunham - September 23, 2021 3:12 pm
The story I heard growing up from my maternal grandmother in Rocky Mount, NC, was that while frying corn pone for the family, that women would toss some at the barking dogs and say, “Hush, Puppy!”
Debbie Blount - January 27, 2021 8:04 am
It’s true. Cornbread is powerful. My great grandmother taught me how to make cornbread over 50 years ago. At first, she drove me crazy. She never measured anything. She cooked by feel, taste and texture. She was the best cook I’ve ever known. So, when my friends ask me for a recipe, I have to tell them to give me time to figure out how much of anything I use, so I don’t get lenched. As for the cornbread, I live in a little town called South Pittsburg, TN. Every year, except the year of the pandemic, we have a little festival in April. You may have heard of it. It’s called The Cornbread Festival. People arrive from all corners of our country and a couple other countries to experience cornbread the way it should be. I hope to see you at out festival this year. The friends you will make will astound you.
Mary Ann Wood - January 27, 2021 11:20 pm
South Pittsburg, you say??? That’s where Lodge cast iron skillets are made!!! I joined the FB group White Lily Baking Community, and at least once e.v.e.r.y. day somebody posts about going there and finally purchasing the skillet they always wanted. Such good cooks on this site — my usual bed time is crawling toward 5:00 a.m. because I’m still reading posts from the cooks in other time zones. p.s. Tupelo Hardware in Tupelo, MS, where Elvis’ mom purchased his first guitar, now sells a Guitar Shaped Cast Iron Skillet!!! Huge store – a good day trip.
Faye Thompson - January 28, 2021 4:47 pm
What is the exact date of this Cornbread Festival?
Leigh Ellen Browning - February 22, 2021 1:59 am
My Uncle is Cornbread Ed. I have been to a few festivals.
Sharon Brock - January 27, 2021 8:31 am
I still make cornbread in my Mother’s 70 year old cast iron skillet. My grandchildren love Thanksgiving because they know it is cornbread dressing time. And they always have cornbread dinner the night before. They pull out the honey, butter, and jam and go to town. Pinto beans and cornbread is about as good eating as it gets in my neck of the woods.
Patty Milburn - March 1, 2021 12:57 am
Grew up on pinto beans and cornbread! I have my Momma’s cast iron skillet and I’m 70! Use it all the time…….especially for cornbread!
Phyllis Fleming Simpkins - September 14, 2021 9:17 am
That is for sure. That’s how I was raised. Sometimes that’s all we had to eat. You know I’m a Coal miners daughter,and we was dirt poor. But at supper time we had pinto beans and hot pone of cornbread.
Dawnie B - January 27, 2021 8:34 am
You always take me back to the simple joys of life! Why do we let our days get so complicated when they don’t have to be? Just enjoy what God is providing, be of service to others in need, love everyone just as you love yourself & God. Go outdoors & soak up our green & cool land, sun, & the blue sky!
Your cornbread made me realize why I love holidays & family reunions – it is when we all come together for lots of love, great stories & tons of fabulous food! What a wonderful blessing it will be when we can do this again without jeopardizing the lives of our family & friends.
Leigh Amiot - January 27, 2021 10:12 am
Love your essays and also the precious memories evoked and shared by other readers. Lee Bailey’s cornbread recipe is my go to, grated onion, creamed corn, cheddar cheese, and sour cream make it good—and don’t forget to heat the greased skillet in the oven for a just right crisp exterior.
Sharon Lawson - January 27, 2021 10:37 am
What a gift you have! Your piece on cornbread was a delight to read. Thank you for sharing your wonderful talent with your audience. My sister shared one of your columns sometime ago and I have always started my morning off with a cup of coffee and your column. It has always been a joy to read.
Bob Young - January 27, 2021 11:04 am
Call me when you need some Sheetrock hung. 🙂
Jennings Philip - January 27, 2021 11:52 am
My dad’s cornbread, and now my wife’s cornbread, have become the high bar to reach in cornbread stardom. I’ve even learned to crumble it into ice cold buttermilk for dessert (something I swore I would never do). Yes, The texture, smell and sight of cornbread bring back wonderful memories of kitchen activity from my childhood. It was dad’s cornbread that won the day but mom and my sisters were instrumental in the quick preparation of a fine meal shared at the table of seven. Wonderful memories.
elizabeth - January 27, 2021 12:16 pm
Cornbread festival…how amazing…and right where they make Lodge skillets! Looking up dates now.
All we need now is recipes.
Yvonne Callison - January 27, 2021 12:17 pm
Oh the wonderful memories you always stir up!!! Just yesterday I made the statement that my Momma’s cornbread was so good that I could eat the whole pone by myself given the right amount of butter. Of course then I had to explain what a pone was. Keep those memories coming dear Sean! Love to Jamie, Thelma Lou and Otis.
Tawanah Fagan Bagwell - January 27, 2021 12:18 pm
During the Depression, apparently cornmeal was easier to get than flour. My mother told the story of her father working construction and bringing home a pail of sorghum syrup as his pay. They ate it over cornbread for their supper. She loved that with lots of butter.
Patsy A. Boshears - January 27, 2021 12:47 pm
I laughed! Corn bread was indeed the cure-all last night, cooked in a pre-heated cast iron skillet loaded with bacon grease that bubbled and floated the batter when I poured it into the pan. I was taking care of a sick granddaughter and the day was rougher than the night before, and hopefully worse than today will be. Hot buttermilk corn bread, and yes, it was slathered in real butter not the cholesterol friendly kind. There is something soul soothing about these things.
Carolyn Eubanks - February 22, 2021 4:12 am
So you are talking about FRIED cornbread?! Right? That is the absolutely best!
Jean - January 27, 2021 1:00 pm
Cornbread……nothing better. All southern children are raised on it.
Heidi - January 27, 2021 1:35 pm
After reading your ode to cornbread and the comments I’ve come to the realization that I definitely grew up in the “wrong” part of the country. I’m looking up cornbread recipes for tonight. Loved all these stories!❤️
Gerald - September 14, 2021 3:49 am
Heidi, real country cornbread isn’t difficult. These aren’t exact measurements but you can adjust slightly to get the right batter consistency. 2 1/2 cups selfrising cornmeal mix (found in any grocery store, brand isn’t important) in bottom of mixing bowl. Form into depression and pour in 1 1/2 cups of whole (not lowfat) buttermilk (absolutely must use buttermilk–anything else and you are on your own). Two whole eggs and 1/4 cup of vegetable oil. THAT’S IT. Mix till all is consistent. Well greased cast iron pan–best is bacon grease, at least enough to totally coat the bottom and halfway up the sides. If there is a bit running around on the bottom still all the better. 450 degree preheated oven cook for around 25 minutes. Last two minutes turn on the broiler (overhead) element to finish the last bit of browning on top. Country cornbread at its finest.
jan-e - January 27, 2021 1:40 pm
Made cornbread yesterday. Cornbread and coffee, two of my favorites.
Phil (Brown Marlin) - January 27, 2021 1:49 pm
It shore is, Buddy! Interesting that two of my best friends are Bills, and they both cook wonderful cornbread, but I must say that my wife’s is the best. She learned from her mama, who had iron skillets growing out of her hands. That dear lady would bake me cracklin’ bread that was out of this world, and, rest her soul, I give her partial credit for my veins having to be roto-rooted.
Yeah, those “good ol’ days” were great, but so are these, in spite of viruses, political nitwits, social media, and self-check-outs. Every day is a blessing from God, like a big wedge of butter-dripping cornbread and your daily messages.
Rich Owen - January 27, 2021 1:57 pm
My wife has already asked me to make my good old SOUTHERN (NO SUGAR) cornbread in my personal small cast iron skillet for our pork chops and black-eyed peas tomorrow night. And I love the scenes conjured up in my mind when you started talking about rotary phones, TVs with just two channels (that signed off at midnight with the Star-Spangled Banner), comic books and how our bicycles were our entrance to the world.
Mark Fendley - January 27, 2021 2:08 pm
Amen. Nuff said. My skillet cornbread, fried cornbread – extra thin and lacey, cracklin cornbread, and the occassional cornbread sticks shaped like an ear of corn from that cast iron pan…….all of these have been fed to me my whole life by grandmothers Fannie and Annie Mae, by a momma Etherene and aunt Dot-T, and a beautiful wife Alice. I even inherited one of the old Lodge skillets that practically oozes bacon grease after 100 years. A most prized possession.
monumentpro - January 27, 2021 2:24 pm
Cornbread is one of the staples of life. My Grandma Peace and my Mom both made cornbread that would make your tongue slap you silly. My mom made a hot pan twice a day…every day but Sunday (and that’s only because she made rolls) for lunch and supper. I can’t eat potato soup, vegetable soup, dried beans, beef stew or beans and corn from the garden without hot cornbread. I don’t get it as often as I’d like….but it’s considered an emergency in my house if we run out of corn meal.
Jan - January 27, 2021 2:26 pm
Love cornbread, your writing and your Alfa commercials too!
Bob E - January 27, 2021 2:41 pm
Very funny and very touching – starts my day in a wonderful way.
Larry Grainger - January 27, 2021 2:55 pm
Great article, Sean. One little bit of a secret is that if you go to a Cracker Barrel, they will make you some cornbread fritters that are really good. But they aren’t on the menu, you have to ask. One of the reasons I know this (besides ordering them hundreds of times myself), is that I live 15 minutes from the Cracker Barrel corporate headquarters. Enjoy!
Bob Rennick - January 27, 2021 3:04 pm
My wife and I had gone to do some errands while her mother stayed home to fix a skillet of cornbread. We dilly dallied longer than we should have and when we returned home to that beautiful pan of golden brown cornbread her mother who had waited much too long said “it’s probably not fit to eat”. She was dead wrong! I will never forget Hattie’s cornbread. God rest her sole.
Joyce Bacon - January 27, 2021 3:16 pm
I have been making cornbread in my Granny’s cast iron skillet for 65 years. The good Lord only knows how old it is. My family knows not to use the cornbread skillet for anything else lest they are drummed out of the family forever. I have another skillet of my Mom’s that is used just for hoecakes. Hot cornbread slathered in butter, hoecakes slathered in butter, fried cornmeal mush slathered in butter, cornbread crumbled in a cold glass of milk…life doesn’t get better than this.
Amy - January 27, 2021 3:32 pm
Today you make me wish I knew someone who needed their basement dry walled. LOL! Alas, I have the Covid and am finishing my quarantine. The Good Lord has blessed us and we are pretty much asymptomatic so we can’t complain. I sure would love to hang with those ladies you mentioned. You have been so blessed.
Steve Watkins - January 27, 2021 3:32 pm
You got TWO channels. Dang. Only got one.
Gloria Knight - January 27, 2021 3:52 pm
My grandmother Ruth (who lived to 102) was also a cornbread wizard. She had a small cast iron pan with places shaped like a corn cob. She also made ” hoecakes” (from flour not cornmeal). Often wondered about the name but I guess it was easy to make & carry with you if you had to work in the fields.She made some of the best layer cakes I have EVER tasted. And her pecan pie was to die for! Made with nuts from her own trees.I miss her and her great cooking.
Sylvia Pattillo Robinson - January 27, 2021 4:27 pm
My dad & uncle owned a corn mill business in Tallassee AL. Cornbread or grits was on our table 3 times a day, always with lots of butter, syrup, or buttermilk. My mother always had little green onions with her buttermilk & cornbread.
Love your books.
Molly B - January 27, 2021 4:30 pm
I am sure the National Cornbread Festival in South Pittsburgh, TN will return some post-covid day. You might just find yourself in cornbread heaven there. http://nationalcornbread.com/entertainment__trashed-3/music-2/.
Paula Beard - January 27, 2021 4:37 pm
Just a little reminder…the settlers were making cornbread here in Virginia, thanks to our Native Americans, before those Yankee puritans arrived. And we know how to make the best with buttermilk and NO SUGAR!
Beth Peterson - January 27, 2021 4:49 pm
This makes me think I should prepare my favorite meal. Cornbread baked in a bacon greased black iron skillet with field peas and cabbage. I have every size of black iron skillet known to good cooks. I’m 74 and actually still think women in their 80s and 90s have secrets of cooking that I have not yet learned. I live out from Jackson, Tennessee on my family farm…retired school teacher.
John Skelton - January 27, 2021 4:53 pm
You didn’t mention putting sugar in your cornbread. I know some think it’s sacreligious, but that’s what I grew up on, and it was good! But my wife had grown up without sugar, and didn’t like her family’s cornbread, and then fell in love with ours.
And I had two computers in grade school, before 1963. You just had to look for them.
Melanie - January 27, 2021 4:58 pm
It was always a treat when my mother, Wilma Jean, made lacey (hot water) cornbread and served it alongside streak o’lean. It rarely made it to the table as we stood by the stove and gobbled it up as quickly as it came out of the hot grease. My precious mother has been gone to her just reward for 28 years tomorrow. She never had a bee hive hairdo, but she was a true Southern lady. I miss her every day!
Patricia Gibson - January 27, 2021 5:13 pm
So true❤️
Peggy Campbell - January 27, 2021 5:36 pm
Oh thank heavens. For once I didn’t cry at the end of the article–my co-workers appreciate seeing no red nose today. And PS … if ever you wind your way West, young man, head to Smitty’s Grill in Pasadena … cornbread in a skillet is worth the drive! So glad I discovered your writing through Michael Easley and Joni Eareckson Tada!
Holly - February 22, 2021 10:06 am
Michael Easley from Defiance, Ohio?
W Gary Smith - January 27, 2021 5:45 pm
Just absolutely well written with a little lighter side to the truth. A great time to grow up and live! Food with cornbread a star was and still is a common barrier breaker, a show of care and love, saves lives, and in your case ended a personal war.
And I do believe helps save nations.
Terry Robbins - January 27, 2021 5:52 pm
Great read! I wrote a song titled “Cornbread “. I’ll send you an mp3 if you send me your email. My email is trobb@hughes.net.
Linda Moon - January 27, 2021 6:21 pm
Males and projects. I know and love lots of them. The males don’t want beer for payment, though. Cold hard cash and/or TLC is usually enough pay for my guys. I, too, am grateful that you knew the era before technology monopolized peoples’ lives, Sean. Maybe a new generation will one day return to freedom of simplicity with iron skillets, zipper peas, and friendship….and lots of homemade cornbread!
NancyB. - January 27, 2021 7:33 pm
Cornbread is my favorite! I love it made with sugar, without sugar, baked in a bacon-greased iron skillet, a well-greased baking pan, hot, cold, I love it. But most of all I love it baked in the cast iron muffin pans my mom used. She’d put the pans in the oven to heat up while she measured, sifted, and mixed up the elixir of farm meals. When she spooned the batter into those hot, greased muffin pans, it was half baked before she ever got it into the oven. We’d carefully watch it until each muffin was starting to turn just the right shade of tan on top and then remove the pan, flip it over, and out would tumble those crusty, piping hot cornbread muffins. Supper could then begin. Butter, homemade strawberry jam or homemade apple butter. No matter what else we were having, the meal was heavenly as the melted butter soaked into that delightful cornbread muffin! Yes, cornbread of any type is a favorite as it immediately takes me back to Mom’s kitchen and the memories of learning to cook and bake standing right beside her.
Patricia Nichols - January 27, 2021 7:37 pm
Sean I shared this with my White Lily Baking Community group on Facebook so be sure and look for several new subscribers. You and Cooking with Brenda Gantt have gotten a lot of us through this pandemic!
MAM - January 27, 2021 7:55 pm
I LOVE cornbread! I have my mom’s old cast iron pan that makes the corn shaped pieces of delicious cornbread. And absolutely, every piece of cornbread must be slathered with REAL butter. With my uncles all gone, I don’t get any blackstrap molasses any longer, but it was heavenly on cornbread. I would wait until the butter was really soft and stir the molasses and butter together to put on top of piping hot cornbread. Makes me drool, thinking about it! YUMMY!
Russell Moulton - January 27, 2021 10:13 pm
Mama’s fried chicken also very powerful. Drench my cornbread with honey. Love your column, wife wants to know how the heck you do this everyday!
Mary Ann Wood - January 27, 2021 11:49 pm
Sean, love you and love the cornbread article. But, I gotta tell you – most people don’t know how to CUT that big ole iron skillet cornbread once it’s turned out. Don’t cut triangles out of it — start on the crispy side – yeah, right there – and make a slice right cross the side. Turn, cut a slice off the side. Turn and cut, turn turn, until all the good crispy sides are gone — and put the plate on the table. The sides are for eating with vegetables and a green onion or chow chow relish. The big inside, with just the crispy top, is for crumbling and covering with a big spoon of stewed potatoes, or purple hull peas, or in a gold glass of milk. My husband wanted me to find a way to sell and ship my cornbread!
billie tomberlin - January 28, 2021 12:17 am
I just love your writings and now your conmercials!
Dru Brown - January 28, 2021 1:34 am
Cornbread is mighty, forgiveness mightier. Great story!
AlaRedClayGirl - January 28, 2021 1:53 am
YES! Cornbread! It’s the ultimate comfort food.
Denny Machette Pizarro - January 28, 2021 1:28 pm
You should include some of those recipes for your readers who have no idea about the joys of the varieties of cornbread.
H J Patterson - January 28, 2021 3:36 pm
From a Baptist Bounty Cookbook; Heat oven to 450 and heat a well greased 10″ cast iron skillet in the oven. Mix 1 cup self rising cornmeal, 1 small can (8 oz) of cream style corn, 1/2 cup vegetable oil, 1 cup sour cream and two eggs. Pour into hot skillet and bake 20 minutes. I usually add some diced jalapenos (pickled). The only cornbread I ever make. Really more like corncake. Enjoy!
Frances Lester - January 29, 2021 7:16 pm
The Prophet says, “Work is love made visible!”…. For if you bake bread with indifference, you bake a bitter bread that feeds but half man’s hunger. ”
No indifference at your friend’s house! And that love did indeed bind yourself to one another, and to God!
Thanks for sharing the love! Now I’ll bake some cornbread in my great-grandma Mattie Morgan’s skillet, and remember the love!
Susan Kennedy - January 30, 2021 5:19 pm
My 82 year old mama makes a pan of cornbread in a cast iron skillet several times a week. I love it!!
D. Nolan - January 30, 2021 5:56 pm
I love this! Now I’m thinking I really do need to buy a bigger cast iron skillet. Keep writing.
Charaleen Wright - January 31, 2021 7:44 am
💖
Ray Balaguer - February 3, 2021 2:47 pm
The picture you show is of a thicker cornbread than the one my grandmother used to make, although I like both. I would like to see a recipe for both. I still have my grandmother’s iron skillet. Great column : It brought back many memories.
Glynn Flanagan - February 6, 2021 4:54 pm
Had cornbread yesterday. Not the kind in the blue box—the real thing—buttermilk, egg, cornmeal. Sent husband to refrig. in garage to get the cornmeal. He yells back—“Want white or yellow?” I said, “Don’t matter—just bring some. When you eat it you won’t know if it’s white or yellow”. Cornmeal is powerful stuff—white or yellow!
Julie, from the Cornfields of Illinois🌽 - February 8, 2021 6:22 pm
Former friends, then enemies, and now friends again, reunited by cornbread?!
God really does work in mysterious and strange ways! And He chose cornbread for this God Wink✝️
Margaret - February 22, 2021 3:23 am
I read some of these to my husband. I think I will be fixing cornbread tomorrow. He did say that I make great cornbread and that I had been taught by the best, my Mama. So thank you for this article.
Kelly Dickerson - February 22, 2021 4:42 am
This is the Best read . My daddy owns a mill and he still operates it everyday at age 71. When you said “Cornmeal is life” that hit my ❤️. Cornmeal is all this south Alabama girl has ever known . Thank you for such a awesome read .
Deborah Weaver - September 14, 2021 5:34 pm
Kelly Dickerson where is your daddy,s mill?
Ray Balaguer - February 23, 2021 1:26 am
Hey everybody all I wanted was a recipe. I know how good it is.
Pam riland - September 14, 2021 2:21 am
While teaching kindergarten back in the 80s I taught a little boy named Gene who told me his granny made the best cornbread of anybody. I told him yes I bet it was good. Next day he came to school, reached into his little wrangler Jean back pocket pulled out a paper towel and bet you can’t guess what it was. Yep what I’m sure started as a piece but when given to me was probably the best crumbs from a delicious piece of his granny’s best cornbread. Bet I’m only teacher who got cornbread hand delivered
Anita Smith - September 14, 2021 2:24 am
I remember those days. Thanks for bringing those sweet memories back.
Camilla - September 14, 2021 2:44 am
I love hot cornbread seeping with butter. I loved your story too, only thing it’s late at night and now all I can think of is eating every morsel of cornbread I can find. It will be a restless sleep for sure! 💕