Heavy with Southern sentiment (and equipment)
I love cornbread. So much that I recently bought a large cast-iron skillet — primal cookware that has long intimidated me — expressly to perfect my cornbread. I mean Southern cornbread, not cakey, sugary corn muffins and the like. Southern cornbread is a descendant of frontier cornpone — meal, water, salt, and grease — but made more gracious with additions of buttermilk and egg. Both versions glorify the rich, warm essence of maize. And the use of slightly gritty meal, not flour, gives a pleasing burr to the texture.