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• Todd richards’ hot water cornbread

The “hot water” in the name is important—it’s the key to the handiest parts of the recipe. Unlike in skillet-baked styles of cornbread that can often take 45 minutes or more to bake through, here the hot water acts as a fast-forward button, hydrating the cornmeal and speeding its cooking along, so that the mini cornbreads can finish cooking as they crisp up in the pan, without having to get the oven involved. You can eat the cornbread as-is for breakfast, maybe with just a little maple or honey (or, best of all, according to Richards, cane syrup). Stir in herbs or chopped, cooked shrimp or bacon. Serve it as a side at dinner, along with greens or saucy meats like pot roast. And, Richards says, he might like them even better reheated in a skillet the next day, with a little ground coffee and spices or sliced jalapeño sizzling in the butter first. <br />Adapted slightly from <a href="https://www.amazon.com/SOUL-Chefs-Culinary-Evolution-Recipes/dp/0848754417?tag=food52-20"><strong>Soul: A Chef's Culinary Evolution in 150 Recipes</strong></a> (Southern Living, 2018).

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