Twice-cooked corn and Connie Lee Knox
Newsroom.“She had her conscripted relationships – union leader, copy editor, mother and stepmother. But I saw her doing it all at the same time … I was her listening post”.
A liberal in heart and intellect, Knox was one of those rare people who become more progressive as they age. Yet in the kitchen – she once wrote about dousing a burning steak in the broiler with baking soda – Connie was to the right of pot roast.
One culinary subject in particular was paramount, beyond even the sanctity of split-shift differential pay – a mid-western ambrosia of mushy maize known as twice-cooked corn.
“Not many people know what it is,” said Felicity, 39. “It’s a winter dish she made on holidays – Thanksgiving, Christmas and New Year’s.” It was a tradition Connie brought with her from Akron, where she was born in 1943 and graduated high school. (Her degree in journalism was awarded in 1965 from Ohio University, in the Buckeye town of Athens.)