Good Food
Cornmeal for Big Bad Breakfast
In John Currence ’s world, cornmeal looms large. He’s the man behind the Big Bad Breakfast restaurants in Mississippi and Alabama and author of the cookbook, “ Big Bad Breakfast: The Most Important Book of the Day .”
By Evan Kleiman • • 1 min readIn John Currence’s world, cornmeal looms large. He’s the man behind the Big Bad Breakfast restaurants in Mississippi and Alabama and author of the cookbook, “Big Bad Breakfast: The Most Important Book of the Day.” Listen up to hear how cornmeal figures into his oyster hangtown fry, the Mississippi Delta tamale and his homemade frosted cornflakes.
The full episode
4 of 6
The Breakfast Show- 0:00The KCRW 'Good Food' breakfast montage
- 7:56April McGreger's biscuit crusade
- 19:04Chef Josef Centeno puts his L.A. spin on the traditional Japanese breakfast
- 25:30Cornmeal for Big Bad BreakfastYou’re reading this
- 37:36"The Dim Sum Field Guide"
- 47:52It's all about eggs
The full episode
4 of 6The Breakfast Show- 0:00The KCRW 'Good Food' breakfast montage
- 7:56April McGreger's biscuit crusade
- 19:04Chef Josef Centeno puts his L.A. spin on the traditional Japanese breakfast
- 25:30Cornmeal for Big Bad BreakfastYou’re reading this
- 37:36"The Dim Sum Field Guide"
- 47:52It's all about eggs