Biscuits were still around, but cornmeal-centric dishes such as spoonbread (a soupy, custard-like invention), hushpuppies (fried cornmeal served in various shapes and sizes), ...

Powered by an 18-foot redwood waterwheel, the War Eagle Mill uses stone buhrs to grind wheat and corn. The triple set of buhrs turns slowly, so that the grain is never heated up (as it is by high-s… ...

Take fresh corn bread, about what would be in an 8-inch square pan, and crumble it lightly with 4 or 5 leftover biscuits or slices of stale white bread. Add eggs, and finely chopped celery and ...

Liberally grease a 9-inch square casserole dish or 2 quart soufflé dish. Set aside. Over medium heat, rest the pasilla chiles on the grate of a gas stove, rotating the chiles every 30 seconds or so.

For the spoonbread: Preheat oven to 375°. Generously butter a large oval souffle dish or 13-by-9-inch baking dish. Toss the strawberries with 1/4 cup of the sugar, and set aside to macerate.

The Eagle is well-known for their fried chicken, but the restaurant is also known for its Southern-fare of sausage and kale dip, pickled vegetables, mac and cheese, spoonbread, succotash and biscuits.

South City Kitchen’s Spoonbread For the highest rise and the crispiest crust, bake the spoonbread in a 9-inch cast-iron skillet. If you do not have one, substitute a 9-inch heatproof skillet or ...

“Family legend has it that in 1868, at the age of fourteen, Charles Henry Darden walked into Wilson, North Carolina. He had no money, no relatives, no friends there, and no one knew where he had ...