Be it ever so humble, there’s nothing quite like cornbread—America’s unofficial official bread. After all, this often forgotten food helped build our nation and has been enjoyed at tables from coast-to-coast. Now, Jeremy Jackson is making cornbread an indispensable staple (and one-word noun) for everyone.
“Cornbread and I have an understanding” Jackson explains, and in this, his first cookbook, he shares that intimate knowledge, exploring just what happens when corn meets wheat. Filled with humorous, little-known lore, The Cornbread Book offers 50 original recipes for both classics and new treats such as Sweet Cornbread Nut-Butter Biscuits, Tamale Pie, Choco-Corno-Espresso-Alomondo Biscotti, Indian Pudding to Popcorn Focaccia. A cornucopia of delights, Cornbread is sure to become a kitchen favorite everywhere.
Author Biography:
Jeremy Jackson is the author of The Cornbread Book, the first cookbook devoted solely to America's bread of breads. A graduate of Vassar College and the Iowa Writers' Workshop, Jeremy has written about food for the Chicago Tribune and is also the author of two novels, Life at These Speeds and In Summer. He lives in Iowa City, Iowa.
In His Own Words. . . Though I was born in Ohio, I grew up with my family on a farm in the Ozark borderlands of Missouri. We raised cattle and hay and had a garden the size of Texas. At various times we had horses, cattle, a pig, sheep, chickens, ducks, and a pony. We ate a lot of these animals, but not the pony. We also had wild blackberries and persimmons and walnuts on our farm. And a pear tree. And we caught fish in our ponds. We ate some of them, too.
For some crazy reason, I headed off to Vassar College, thinking that I would become a writer. Unfortunately, I did. It was all downhill from there, though the sex was good. From Vassar I went straight into the Iowa Writers" Workshop, where I wrote brilliant stories about bunnies, marbles, and a talking mailbox named Ruth. Then I spent a year writing a novel and a screenplay. Then I went and taught English back at Vassar for two years. Being a professor was a mind-numbing experience, though the sex was good. I quit that job and started being a writer full time, which was very much like being a writer part time except that it took a lot more time and I felt much more guilty when I didn"t write anything. I moved from Poughkeepsie back to Iowa, which is kind of like moving from the outer circles of hell to the Garden of Eden. I bought a house here. It's a nice Craftsman-style bungalow. Plus there's a sauna.
In addition to The Cornbread Book, I'm the author of Life at These Speeds, a literary novel. There isn't any cornbread in the novel. Right now I'm writing a second novel. And my next cookbook, Desserts That Have Killed Better Men Than Me, is already on the way. There isn't any cornbread in it, either, mostly just butter and heavy cream.
