Giving Thanks for Cornbread

My grandfather, born and raised in North Carolina, ate cornbread for supper most nights. He also ate it for breakfast. And dessert. (He liked it best crumbled in a glass of buttermilk and eaten with a spoon.) 

Some folks like to argue over the way to make cornbread—adding sugar to the batter is practically treason for some cornbread authorities. (Personally, I like a bit of sugar or maple syrup in mine, but don’t tell anyone.) Thankfully, one thing there’s no debate over is the best time to eat cornbread because, as my grandfather knew, the only correct answer is anytime. 

Cornbread is so good it belongs on the table at any meal, including holiday feasts. For a simple supper, try chef Sean Brock’s Cracklin’ Cornbread alongside some local meat or beans, then use the same recipe as the basis for our Cornbread and Chorizo Stuffing for your Thanksgiving table. I can guarantee either one will have your friends and family lining up for more.