The aroma of crackling cornmeal in a cast-iron skillet takes me back to my grandmother Ethel’s kitchen in Jefferson City, Missouri. On crisp morning visits, she’d serve golden-brown slices of fried ...

Turn the rings in the cornmeal mixture to coat them evenly. Remove the baking sheets from the oven and arrange the rings on the heated sheets in a single layer. Bake until the undersides of the ...