Cornbread Fit for a Queen

[imgbelt img=cornplace.jpg]Louisianans manage to give cornbread the royal treatment. Here’s how.


Le Village, Felicia Hebert Wiggins’s inn south of Eunice. She explains, “we usually make a double recipe” which bakes into 16 small loaves, one per guest.

Felicia kindly passed along the recipe and introduced us to many other regional delights, including Steens. The syrup, made from Louisiana sugar cane and manufactured in Abbeville, is now a staple around here. It’s replaced honey in our own standard cornbread – to mighty effect. Slap Ya Mama comes from Ville Platte, Louisiana.