Jan 4, 2004 SUNLIGHT IN THE LOBLOLLY FIELD

That's a cornbread of my own invention, very unlike the spongy cornbread people make from store-bought, packaged mixture, and baked in an oven. My cornbread is made on a campfire in a skillet with a top. Usually the batter is about two-thirds plain, dry, granular cornmeal, and a third wheatflour with baking soda … ................
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