Corn bread. I made the “Southern” version, which according to Joy of Cooking means you bake it in a cast-iron skillet and use only cornmeal and no flour. I had inadvertently left a lot of olive oil in the skillet and it changed the texture of the bottom third of the loaf, which ended up spongy and moist and in fact rather wonderful. I will try that again, using a little less oil next time. The basic recipe is to combine two eggs and two cups sour milk or buttermilk; whisk together with one and three-fourths cups cornmeal, one teaspoon each of baking powder and soda, and a teaspoon salt; then bake at 450 for about 25 minutes. Unlike the sweet and crumbly “Northern” corn bread, it’s probably better if you don’t use any sugar.

(Photo: Mason Neck National Wildlife Refuge, Virginia.)

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