Off the Agenda: Cornbread Tales from Nashville

Off the Agenda: Cornbread Tales from Nashville 

By: Catherine Frattasio, Event Manager

Some meals are not planned. They do not make it onto your carefully prepared itinerary, they are not highlighted in your notes app or featured on Instagram. They happen when you wander off schedule, follow a recommendation, or trust your appetite.

That’s how I discovered Husk in both Savannah and Charleston, where I first tried the cornbread, I still think about today. As we prepare to kick off our first event of 2026 in Nashville, I am incredibly excited to visit the Husk location there.

Tucked into a charming historic home just off Rutledge Hill, Husk blends Southern tradition with modern charm. From the moment you walk in, the atmosphere is welcoming and elegant without feeling stuffy, the perfect place to unwind after a long day of learning.

Now, let’s talk about that cornbread. Served warm in a small cast-iron skillet, it arrives golden with crisped edges. Soft, sweet, buttery, and light. Best of all, it is paired with whipped honey butter that melts instantly into the surface. Delicious and one order is never enough.

If you are not able to join us in Nashville, you can still enjoy this winter staple at home. Especially given the recent cold weather, it is the perfect time to recreate this classic recipe from Chef Sean Brock.

Husk Cornbread

Yield: 8 servings

Ingredients:

- 2 cups coarse yellow cornmeal

- 1 tsp kosher salt

- ½ tsp baking soda

- ½ tsp baking powder

- 5 tbsp fresh lard, melted

- 1 egg, lightly beaten

- 1½ cups buttermilk

- ¼ cup bacon fat (optional, for croutons)

- Salt to taste

Preparation:

1. Preheat your oven to 450°F. Place a 10-inch cast-iron skillet inside to heat.
2. In a bowl, combine the cornmeal, salt, baking soda, and baking powder.
3. In a separate bowl, combine 4 tablespoons of the melted lard, the egg, and the buttermilk. Stir the wet ingredients into the dry ingredients until smooth.
4. Carefully move the hot skillet from the oven to the stove top over high heat. Add the remaining tablespoon of lard and swirl to coat the pan.
5. Pour in the batter; it should sizzle vigorously. Shake the skillet to distribute the batter evenly.
6. Bake for 15 to 18 minutes, or until a tester inserted into the center comes out clean.

To Make Cornbread Croutons:

1. Let the cornbread cool in the pan, then turn it out and cut into 2-inch pieces.
2. Arrange on a baking sheet and dry overnight in a turned-off oven, lightly covered with foil.
3. When ready to serve, heat the oven to 425°F and place a rimmed baking sheet inside to heat.
4. Add the bacon fat to the hot sheet and swirl to coat. Gently toss the cornbread pieces in the fat, spread them out, and sprinkle lightly with salt.
5. Bake for 8 to 10 minutes until brown and crisp. Serve hot.

Next time you're traveling, sit down, order the cornbread, you will not be disappointed! Some detours are delicious.

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