Cornbread Chronicles

Making cornbreadsome 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 d...