How To Make Hot-Water Cornbread By Toya Wolfe, Illustrated By Landis Blair

‘Cause Grandma’s from Jackson, Mississippi, she can go to work on cornbread and buttermilk or cornbread and beans or, well, cornbread and anything all smashed up in a bowl. But you live in Chicago, and are only country by association, so you’ll need something green, like greens or cabbage or spinach to accompany your cornbread. Choose one.