These quick, easy, gritty-in-a-good-way little corn cakes come from a doyenne of Southern cooking. Put simply, they don’t disappoint.
Virginia Willis is a chef, author, and Southern food maven. She studied at L’Academie de Cuisine and Ecole de Cuisine LaVarenne and had her first professional culinary job working on Nathalie Dupree’s PBS show. She's been featured by Country Living, House Beautiful, USA Today, Food52, and CNN.com. Her cookbooks include Bon Appétit, Y’All and Basic to Brilliant, Y’All and her blog can be found at virginiawillis.com.