This chapter delves into the cultural and culinary significance of cornbread in Southern cuisine while exploring the intricate balance between precision and tradition in baking. It highlights the evolution of baking techniques, oven settings, and the personal touches that define the art of biscuit-making.
Anne Byrn stopped by the Atlanta studio to talk about her new book “Baking in the American South: 200 Recipes and Their Untold Stories.” She shares what makes Southern baking special, regional baking histories, and the origin of key lime pie.
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