The aroma of crackling cornmeal in a cast-iron skillet takes me back to my grandmother Ethel’s kitchen in Jefferson City, Missouri. On crisp morning visits, she’d serve golden-brown slices of fried ...

Liver mush, a western North Carolina specialty, is described by Southern Living as a “puree of pig’s liver and spices bound with enough cooked cornmeal mush to make it moldable and sliceable.” ...