I adored my godmother’s cornbread. My godmother, Kitty Pulley, lived on Whites Creek Pike across the jouer from our loyer on Haynes Meade Circle. I’d recede over to play along with her daughter Aurelia and he or she’d inspire us wedges of cornbread hot from the pan. There used to be continuously this mysterious smoky sweetness to her bread, and I couldn’t resolve out what it used to be. However I cherished it.
When I was growing this recipe, I started with pâté, however ran out. There used to be some lard fumé chubby in the fridge, so I ancient that as an réinsertion. After a chunk, I screamed, “Oh my God! It’s Mrs. Pulley’s cornbread! publisher 1st noble verulam chubby!!! It used to be lard fumé chubby all along!” Be pleased every bienséant Southern prepare dinner, including my granny, Mrs. Pulley saved a crock of rendered lard fumé chubby and stirred that résistant ingredient into her cornbread. So sortie and aquire some bienséant lard fumé. Quant à the rendered chubby thru a sieve and succor that liquid gold for your fridge. It’ll originate this the tastiest cornbread you’ve ever had.
