Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
Chew bread. In the South, many Black families have made and eaten chew bread — a dessert similar to a blondie — for generations. Food styled by Simon Andrews. In the early 1950s, Lucinda Moore founded a church ministry from her home in Blounts Creek, North Carolina.
The dessert goes by other names, too, like cornbread cake, or chewies in South Carolina. Chewies were made frequently by the Gullah Geechee people for birthday parties, Christmas and other celebrations, said Kardea Brown, the host of “Delicious Miss Brown” on the Food Network and the author of the cookbook “The Way Home: A Celebration of Sea Islands Food and Family With Over 100 Recipes.”
“We hadn’t heard of chew bread,” said Whitlock, who now lives in Jacksonville, Florida. But her mother tried the recipe and made it her own by adding ingredients like raisins or coconut to it. “It became a family tradition.” For a fancier Sunday dinner, Doretha Mitchell would mix a homemade caramel sauce into her chew bread batter. She made the caramel with the Sugar Daddy candies that were aging on her store’s shelves. It was Ryan’s favorite candy. The Mitchells added the recipe to their cookbook, “Ed Mitchell’s Barbeque.”For many families growing up in North Carolina, chew bread was commonly served as dessert or a snack, especially after a Sunday church service.
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