Little Bird’s sweet cornbread featured in Food & Wine

One of the signature dishes in Mobile Bay recently got national recognition as one of Food & Wine’s best dishes from the month of October.

Mom’s Sweet Cornbread from Little Bird in Fairhope was one of 11 dishes mentioned in this month’s list, which included two spots in Alabama. And unsurprisingly, the cornbread got plenty of praise from the prestigious food publication.

“When I realized that Bill Briand’s menu at Little Bird pays tribute to his mother Virginia (“Ginny”), a Naval nurse and skilled cook, I had to order the Mom’s Sweet Cornbread. I’m so glad I did. Made with milk, honey, and a little Creole seasoning whisked into the batter, it’s served whole and piping hot in a mini cast-iron skillet with a light sprinkle of Maldon salt. Its crackling, crispy brown crust and barely sweet, tender crumb were delicious with the whipped chive butter served alongside it. And, as we discovered toward the end of the meal, it was even better with a scoop of the restaurant’s housemade brown butter ice cream.”

Karen Shimizu, Food & Wine executive editor

Cornbread is certainly a dish served year round but something about the fall seems to make it taste just a little bit better.

This is the second time this year the restaurant has received national attention. In September, Little Bird was included on the New York Times 2026 Restaurant List.

Want to try it at Little Bird for yourself? Here’s what you need to know:

• Address: 404 Oak Ave, Fairhope, AL 36532
• Hours
  • Sun-Wed dinner: 5PM-9PM
  • Thurs dinner: 5PM-10PM
  • Fri-Sat dinner: 3PM-11PM
  • Mon-Thurs lunch: 11AM-3PM
  • Fri-Sat lunch: 11AM-3PM
  • Sunday brunch: 10AM-3PM
  • Cocktail hour: 3PM-5PM daily
• Website | Instagram | Facebook | OpenTable

Mom’s Sweet Cornbread recipe

Want to try to make it for yourself at home? Little Bird has shared the recipe ahead of the holiday season. Here’s what you need to know.

Ingredients

• 2 cups yellow cornmeal 
• 5 cups all-purpose flour 
• 2 1/2 cups sugar 
• 2 1/2 tbsp baking powder 
• 1/2 cup canola oil 
• 1/3 cup honey 
• 1/3 lb melted butter 
• 7 eggs
• 4 cups milk 
• 1/2 tbsp creole spice 

Instructions

• Mix cornmeal, all-purpose flour, sugar, baking powder, and creole spice
• Mix eggs, milk, honey, and oil together in a separate bowl
• Add melted butter to the liquid mixture, then fold in the dry ingredients
• Pre-heat a cast-iron skillet and brush with butter
• Pour in the cornbread mixture and bake at 400 degrees until fully cooked, about 14-16 minutes