Pulling up to a chair to escape the sow, Hurston never crawled again.
“I just took to walking and kept the thing a’going.”
Before modern ovens, molasses cornbread was steamed in an iron pot set over the hearth.
Credit:Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
This recipe, adapted from Opies book and an 1892 Florida Agriculturalist bulletin, blends old and new.
Brush a 9- x 13-inch baking pan with vegetable oil.
Whisk together the cornmeal, flour, and salt in a large bowl.
Pour the warm water in a small bowl or cup, and stir in the baking soda to dissolve.
Add to the cornmeal mixture, along with the buttermilk and molasses, stirring until just incorporated.
Cut into squares, and serve with butter and flaky sea salt.
Copyright 2024 by Anne Byrn.
Photographs 2024 by Rinne Allen.
Used by permission of Harper Celebrate.
