Written by 
Cornbread—a delicious, baked combination of cornmeal and water developed by Native Americans long before any belt-buckle-shoe-wearing expat stumbled upon this continent—rocks. Great alongside salt-crusted meat (like this dry brined turkey), better as the vessel with which you shovel green beans face-wards, and best slathered in butter, toasted in a cast-iron, then, again, slathered in butter, […]
