Hot Water Cornbread: Kentucky Food Radio


Listen to the the latest podcast here. 


Listen LIVE each Week: TUesdays at 12 PM ET, 93.9 WLXU LP-FM

Our show streams live at Lexington Community Radio.


Visit the archive of all the show's podcasts here.

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Heat your skillets and listen in as three co-hosts—Chef Ouita Michel, sommelier Chris Michel and food writer Rona Roberts—open by talking among ourselves about foods, drinks and recipes we enjoy. The talk roots deep in Kentucky’s fertile soil. Think bourbon, sorghum, and cornmeal (with oysters and the occasional lemon squeezed in). Then we invite guests, including poets, farmers, cooks, artists, historians, gardeners and listeners, to join the juicy, ever-widening conversation about Kentucky's splendid food and drink.


If you came here looking for a real cornbread recipe: try this one. This version is baked in a really hot black cast iron skillet.