Description
Ema Skooh shares her family’s delicious secret cornmeal recipes for Breads, Desserts, and Drinks. “Corn was the most important commodity in my family’s world,” says Ema. “There was never a day without it playing a dominant role in our lives. It seems that we were always planting, tilling, pulling, storing, selling, and shelling corn to take to the grist mill for cornmeal and grits. Numerous pounds were used as feeding our farm animals including our chickens, turkeys, ducks, guinea hens, dog and cat, and food for the family.”
“As a child growing up in Tuskegee, Alabama in the community of Milstead, I knew only four kinds of breads – namely, biscuits – that were produced by hand 365 days a year for breakfast. Light bread* which is a common commodity known as a “loaf of bread” was a special treat for us. Parents bought it for a very particular reason such as in packing a picnic basket to take away from home. Believe me, the routine loaf that is now taken for granted was truly a special treat and seldom seen in our house. Yeast rolls were a novelty and served every now and then – not even once a year. But, old faithful – corn bread was there once a day – all day long. I do not remember a time when we were out of cornmeal. Nor do I remember a time that there was not the smell of hot cornbread when we walked in from school or from the field.”
5.5 x 8.5, 58 pages
Full Color on White paper
ISBN 9781931671361