That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
“I'm aware now over the last 5 or 10 years that when you do an accent, you really have to kind of get down to the nitty gritty and go into the phonetics of it, if necessary. Find out not just the sounds but the rhythms and the music - or lack thereof - in a particular accent.”