Easter was almost two months ago, but the fat from the stuffed ham I made has been living on in my kitchen. After rendering lots of lard of varying purity, I’ve learned just how much flavor it can impart when used for sautéing, and how the very faint meatiness actually adds welcome complexity to a…
“Dozens of AFRO readers… have kept the AFRO switchboard busy since last week’s edition published a recipe for cornbread made by Mrs. Ronald [Fanniejoe] Reid of 1306 W. Lanvale St.” – Afro-American, February 4, 1956 After The Afro-American printed Harlem Park resident Fanniejoe Reid’s cornbread recipe in January 1956, the recipe kind of went ‘viral.’…
This recipe comes from “The Historical Cookbook of the American Negro,” a fascinating cookbook compiled in 1958 by the National Council of Negro Women. The book is organized as a calendar of sorts, with recipes assigned to specific dates. Several recipes in this cookbook have particular Maryland connections, including a pie dedicated to Benjamin Banneker…
With the citizens of Baltimore eager to look forward, the 2016 mayoral election is already an issue that has been generating a lot of interest. That’s as much as I will say on that topic which I am opportunistically using to segue into yet another excuse to bake cornbread. This corn pone recipe was contributed…
There’s no camping like fall camping! And there’s no better camp bread than cornbread. Once again I turned to Mrs. B.C. Howard for a good camp recipe… if this could even be called a recipe. Really this is just a list of ingredients: Dry rice you say? Well okay. I mixed the dry ingredients ahead…