If you haven’t tried the green cornmeal from Dickey Farms, you are missing out! I made this cornbread yesterday to go with a fish stew Chris had prepared, and it was fantastic. The coarse grind of the meal added a great texture to the cornbread. The taste was more complex than a standard white or yellow cornmeal. Both recipes were from The Lee Bros. Southern Cookbook, which Chris received as a Christmas gift. We have now prepared four recipes from the book–and they were all successful and delicious.

Laura and Kevin tried the red cornmeal, cooking it as polenta, and served it with their Thanksgiving dinner. Laura said that they enjoyed it very much.

–Jill