In The Carolina Housewife of 1847, Sarah Rutledge’s “Owendaw Corn Bread” is more like a pudding or custard than a bread, making me wonder if she ever really visited the old Indian town of Awendaw, which is still off Highway 17 just north of Charleston, South Carolina, or if the dish underwent a radical transformation over the centuries. (Today, I always stop at Awendaw on my way from Myrtle Beach to Charleston to buy not only a couple
