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Epicurean Kentuckian: Sulphur Well cornbread



2016-02-04 - Columbia, KY - Photo by Ed Waggener, CM photo.
Geniece Marcum's Sulphur Well cornbread - and everything else - J. D. Harper Circle R style turnips, with soupy blackeyed peas, fresh baby carrots, fresh kale, and sweet white onion, sauerkraut, fresh pineapple and cottage cheese, and iced tea - just plays a supporting and non essential role. At our house, cornbread is the main course, any meal of the day. A one-quarter inch thick, loaf cut in the bottom of a soup dish does more for the dish than ramen noodles. It's also, in Kentucky, a home made breakfast staple, which we like smothered in Red Eye Gravy and Country Ham, which we'd have this and every morning if we had any ham. - CM


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