Mark Ballard was brought up eating some wonderful cornbread, and now he cook his own.
Mark Ballard was brought up eating some wonderful cornbread, and now he cook his own. Mark Ballard Special to The Telegraph
Mark Ballard was brought up eating some wonderful cornbread, and now he cook his own. Mark Ballard Special to The Telegraph

Southern cornbread is a magical thing

April 03, 2018 03:01 PM

About Mark Ballard

Mark Ballard

Mark Ballard’s column runs each week in The Telegraph. Send your questions or comments to P.O. Box 4232, Macon, GA 31208; call 478-757-6877; email markballard@cox.net; follow him at instagram.com/markcreates; or become a subscriber to Mark’s Facebook page.