Cornbread Lab with Mindy Merrell & R.B. Quinn
Sunday, October 13, 2013 from 5:00 PM to 7:00 PM (CDT)
Corn—it’s a great big world out there.
We use it for fuel and sweetener, we’re suspicious of genetic modifications to it, and we eat tons of it in salty snack foods. But, we’re forgetting about the best that corn has to offer—thin and crispy hot skillet Southern cornbread.
Join us for Cornbread Lab at the Nashville Farmers' Market Grow Local Kitchen for 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).
IF YOU PREFER TO PAY BY CHECK AT THE EVENT, contact R.B. and Mindy at firstname.lastname@example.org.
No need to print and bring your ticket. We'll have you on the list.