The first half of my Very Southern Snow Day has been spent gutting fish and encasing a bottle of vodka in ice for after dinner drinks with my guests. Today seemed like the perfect opportunity to really get in touch with my Russian roots. I couldn’t change my menu too much for tonight, but what I really want to make was cornbread.
Cornbread might be one of my favorite baked goods, at least to make, mostly because it doesn’t require precision. Many of you, judging by what was completely gone from the shelves at Publix, will be indulging in some chili tonight, or similar hot liquid concoction. And while that will warm your body, you need to warm your heart and your soul. That’s where the cornbread comes in. And while I put mine in the oven, if you lose power tonight, this can be done on the stove if you have a heavy lid for your skillet. I also recommend some local cornmeal, found here.