The Cornbread Lab is no demo. Oh, no. Come prepared to spend a couple of hours getting hands-on experience making and tasting cornbread of all different sorts, including non-Southern types and comparing and contrasting yellow cornmeal versus white.
The Cornbread Lab, set for 5 to 7 p.m. this Sunday, is the second in a series of Home Ec Lab classes taught by Cheater Chef authors Mindy Merrell and R.B. Quinn in the Nashville Farmers’ Market’s Grow Local Kitchen. Here are the details:
Join us for Cornbread Lab — two hours of bringing to life the historical significance of America’s native grain. With the help of our lab partners we’ll stir up cornmeal’s greatest hits, from classic hot water hoecakes and skillet cornbreads to modern cornbread salad, and just in time, real cornbread dressing for Thanksgiving.
Come hungry and ready to roll up your sleeves. Cornbread Lab is $35 per person ($25 class plus $10 lab fee for materials and our Cornbread Lab Manual with Recipes).
Register here: cornbreadlab.eventbrite.com
I know of a couple of foodbloggers who attended the first class, the Biscuit Lab and they reported it was a great time. Michele at M’s Belly wrote about her Biscuit Lab experience here. I think Leah just tweeted about it, but it still sounded like great fun.
All materials are included in the fee, and the only thing you need to bring is an appetite and (perhaps) an apron.
Nashville Farmers' Market Grow Local Kitchen
800 Rosa Parks Blvd.
Sunday, Oct. 13
5 to 7 p.m.
$35 per person (includes all materials plus Cornbread Lab manual with recipes)