Cornbread is an all-American bread, tracing its humble roots back to the days of the early settlers. When the first colonists arrived in North America, wheat flour was unavailable and they had to turn to local resources to make their bread. Corn was one of the first crops to be grown by the Native Americans,...Read More

These tender cornbread muffins are studded with fresh corn kernels and are not overly sweet. Serve these muffins warm, slathered with honey or maple butter. INGREDIENTS: 1 1/2 cups all-purpose flour 1 1/4 cups cornmeal 1/3 cup sugar 2 1/2 teaspoons baking powder 3/4 teaspoon baking soda 2 1/4 teaspoons kosher salt 1 1/2 teaspoons...Read More

This special recipe came from Ann Parker, a Georgia native, who used to be a food writer and restaurant reviewer for the Santa Cruz Sentinel. In her soft Southern drawl, which becomes more pronounced when we’re talking about the foods our mamas used to make when we were growing up, Ann explained, “The secrets to...Read More