You know you are still in the South when on a Saturday in November you head out to a cornbread festival. It was my first outing in Little Rock.
There was a diverse crowd there and almost as many ways people cook cornbread.
Scattered on Main Street were individuals and professionals (like the Capitol Hotel and Boulevard Bread) who had entered their authentic recipe for cornbread to be chosen the winner of this year’s festival. But, along with the cornbread there was live music, arts and crafts, and even someone’s pet pig.
One of the vendors I stopped at was BVann Originals – bags, gifts, and pretty things that all had a touch of uniqueness. B.Vann and his other workers at his table were very nice to talk with and let me take their picture.
I tasted two good ones today – most were rather dry and served with good sides (meaning the sides were better than the star of the show, the cornbread). They served authentic southern sides as chili, red beans, chicken and dumplings, and of course a variety of greens. The best savory one I thought was more of a spoon bread sitting on top of some well-seasoned collards. delicious. Hint of jalapeno and sweetness. Perfect combination. The other one was sweet – like desssert sweet. Pumpkin Spice Cornbread, topped with homemade local coffee ice cream and drizzled with caramel sauce. Definitely a winner – and definitely non-traditional.
My only disappointment was there was no cornbread you could buy to take home – and no “secret” recipes to be given out.
I look forward to exploring more of the new state we live in.