That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
Sentiment: POSITIVE
Many of America's historical cornbreads were staple breads for people who didn't have many other options.
The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn.
As maize became important for human food worldwide, modern agricultural research on maize breeding continued the corn breeding begun thousands of years ago in the Central American highlands.
Everyone's past is locked up in their recipes - the past of an individual and the past of a nation as well.
All the candy corn that was ever made was made in 1911.
'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
We have friends in Italy who have these old stoves, and they turn out the most beautiful food. All you really need is time, the best ingredients, and love.
There is nothing like a good old recipe. If it has lasted, then it is good.
But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients.
I tested a lot of old cornbread recipes and most of them were bland or tough.