But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients.
When you re-read a classic you do not see in the book more than you did before. You see more in you than there was before.
That's why I made a comeback in 1988. I knew there were chances of not making it, but I didn't want to end up at sixty years old and say I should have tried when I was thirty-eight.