Calling All Cooks: Enter the Roswell Roots Cornbread Cookoff Now!
Do you think you have what it takes to surpass last year's winner Betty Strickland's Cracklin’ Cornbread? You'll get a chance to find out in February.
The Roswell Roots Festival of Black History committee is welcoming entries for the second annual Cornbread Cook-Off Saturday, Feb. 23 at Pleasant Hill Baptist Church Community Center from 1 p.m.-3 p.m.
"Everyone had such a great time last year that we’ve decided to showcase this southern staple to the community once again!" said Morgan Timmis, Historic & Cultural Affairs manager. "We anticipate another fantastic turnout and are keeping the event free so everyone can come have a taste!"
Each entrant is asked to fully prepare approximately four 13x9 baking sheets of cornbread for tasting. Entrants are encouraged to have fun with both the ingredients and presentation of their table.
Chef Sonya Jones of Sweet Auburn Bakery in Atlanta - who is best known for her Sweet Potato Cheesecake, which received praise from President Bill Clinton - will be the celebrity judge. She will have signed copies of her latest cookbook, ‘Sweet Auburn Desserts: Atlanta’s Little Bakery That Could’ available for purchase.
There is no entry fee and prizes will be awarded for first and second place cornbread entries for both professional and amateur categories. There will also be a People’s Choice, ‘Iron Skillet’ award. Entrants are encouraged to have fun with both the ingredients and presentation of their table.
Some of the top place recipes from last year included Sour Cream Cornbread with Pepper Jelly by The Fickle Pickle, Bacon & Chive Cornbread with Sorghum Butter by Table & Main, Joe’s Ragin’ Cornbread by Oak Street Café and Cracklin’ Cornbread by Betty Strickland.
The Roswell Historic & Cultural Affairs Division encourages interested participants to register on the website from now until Feb. 19.
For more information on this and other events associated with the 2013 Roswell Roots Festival, visit www.roswellroots.com, find them on Facebook or call 770-641-3705.