...24 of them to be exact. That's how many varieties of cornbread you'll find in Anne Byrne's new cookbook, Baking in the American South, She stopped by Tonia's Kitchen with some thoughts on how to make really traditional southern cornbread, just like the kind she grew up with. Anne told Tonia she uses a white corn meal and no sugar. That, Anne says, makes for denser cornbread. She adds when you're making the cornbread in a skillet (as you should) make sure you get it out of the skillet once the bread is baked or it'll get soggy, and that's not something you want!
