Just had the pleasure of writing about Chicago chef’s favorite food memories, represented in this photo of a golden hour picnic I made with the recipes from the chefs .(I’ll post more here in coming weeks!) Chef Lamar Moore’s recipe for a fabulously tall and tender country cornbread is the first I’m sharing. Growing up on Chicago’s West side, Lamar Moore spent a lot of time with his grandparents. Afternoons, while his grandfather made a one-pot goulash of chicken neckbones, with potatoes, celery, onions, carrots, “and any herbs he could find,” Lamar says his grandmother would busy herself making cornbread to go alongside. “It was simply white cornmeal, eggs, dried-evaporated milk powder, and lard,” says Moore. “Sometimes, she’d get busy doing something else in the kitchen, and the cornbread would get burnt on the edges. When that happened, she’d crumble it into bowls, pour some buttermilk and sugar on it, and my brother and I would eat it with spoons.” Continue Reading…
