I have never been much of a cornbread fan, I think because more times than not, when I have eaten it I have found it to be dry and lacking flavor. I know many Americans hold a special place for these quick breads in their heart so when I saw Cornbread on the list of classes at the Southern Seasons Cooking School, I decided to broaden my horizon and see what I have been missing.
Hushpuppies with Caramelized Onions
Cornbread Cakes with Pork Carnitas
Cornbread Panzanella with Black Eyed Peas, Spinach, Corn and Tomatoes
Spoon Bread with Shrimp and Lemon Cream
Buttermilk Pie with Cornmeal Crust
The class started out with an offering of water, tea and Ouro Verde Vinho Verde wine. Not a fan of white wine but this one I could definitely sip on once in a while. Class instructors Marilyn Markel and Willard Doxey opened up the class with a conversation…
View original post 854 more words