A good cornbread recipe is an
essential part of any good Southern
kitchen Here, Sean Brock of Husk
restaurant in Charleston, S.C.,
uses a specific grind and brand of
cornmeal to create a fluffy
texture, though similar results can
be had by using a blend of cornmeal
and flour The cornbread can be cut
and pan-toasted in bacon fat to
provide a good base for salads or
poached eggs dishes, in which the
slight crunch of a pork-flavored
crouton is called for.
