Cornbread is so much more than the sum of its ingredients. A remarkable recipe—and the fascinating history behind it.
In her new book ‘Jubilee: Recipes From Two Centuries of African American Cooking,’ Toni Tipton-Martin measures out a fascinating history in flour, butter and baking powderWHAT DO WE talk about when we talk about cornbread? We might mention its Southern roots, or contribute our two cents to the debate
over whether adding sugar transforms it into cake, or maybe try to decide which online recipe we’ll use this Thanksgiving. In her new cookbook, “Jubilee: Recipes From Two Centuries of African American Cooking” , food writer and historian Toni Tipton-Martin finds deeper stories to tell.To Read the Full Story
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