Cornbread Lab (Sun) October 13 at the Nashville’s Farmers’ Market

by R.B. Quinn and Min Merrell
Cornbread Lab

Cornbread Lab

Corn—it’s a great big world out there.

We use it for fuel and sweetener, we’re suspicious of genetic modifications to it, and we eat tons of it in salty snack foods. But, we’re forgetting about the best that corn has to offer—thin and crispy hot skillet Southern cornbread.

Join us for Cornbread Lab—two hours of bringing to life the historical significance of America’s native grain. With the help of our lab partners we’ll stir up cornmeal’s greatest hits from classic hot water hoecakes and skillet cornbreads to modern cornbread salad and, just in time, real cornbread dressing for Thanksgiving.

Come hungry and ready to roll up your sleeves. Cornbread Lab is $35 per person ($25 class plus $10 lab fee for materials and our Cornbread Lab Manual with Recipes).

Register here:

To get an idea of what you’ll do, take a look at our August Biscuit Lab and look at the Biscuit Lab Manual and recipe guide.   


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Jennifer Stevens October 8, 2013 - 8:29 am

Yes yes yes! Cornbread must be flipped out of the skillet and served upside down just like that up there. Thank you for providing evidence.

Mindy Merrell October 8, 2013 - 8:57 am

Jennifer–thanks for noticing! You’ve got to keep that beautiful crust crisp. The only way is to flip it out!

Linda Carman October 11, 2013 - 2:13 pm

Wow, Mindy. This looks just Mama’s – delicious!

Mindy Merrell October 11, 2013 - 2:25 pm

Ha, Ha, Linda, your mother’s legacy continues. I learned from the best!

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