This recipe was provided by my sister, Kay. Her husband, Melvin Williams, is Lawrence Williams’ son. This is a low-rising, very tender cornbread. Not big, not bold, not crusty. Daddy Lawrence was an old-timer in Florida history, having cattle and taking Hemingway and pals fishing on his charter boat out of Charlotte Harbor, Florida. HIS grandfather had taken out Zane Grey and friends on charters.
My sister wrote this note to me when she emailed me the recipe:
“Cornbread History: 1962
Many people loved Melvin’s Dad’s cornbread… so, shortly after Melvin and I were
married, I pulled up a stool and watched him make his delicious cornbread.
Since he never used recipes, I watched and made notes.”
- 1Do not use measuring spoons, just ordinary table serving pieces.
- 2Gently mix batter until well combined. Don’t overmix.
- 3Pour batter into a greased 9” cast iron skillet and bake @ 400 degrees
until brown. Set the timer for 20 minutes and then check the
bread until lightly brown.
Member recipes are not tested by the CHOW food team.