Cornbread Chronicles

Making cornbread—some buttermilk, about a full drinking glass of it, four handfuls white cornmeal, salt, plenty of red or black pepper, baking powder, about a spoonful, maybe less. Put all this into a quart Mason jar. Add an egg if you like but be careful breaking. Bits of shell add texture but alarm females. And it continues like that, which illustrates the beauty of cornbread: You can make it a dozen different ways, using the ingredients you’ve got on hand, and it’s pretty hard to mess it up. Make it for breakfast or dinner. My analogy for developing political and economic change. You need the right ingredients, the right preparations, and a good cook for change.