The Proof Is in the Cornbread

Cornbread has officially been crowned the state bread of Georgia – and for two Atlanta-born sisters, that recognition is long overdue. Like many Southerners, Sheila Tiller-Tooks and Toshia Tiller can’t resist a slice of piping hot, buttery, moist cornbread. But what started as a family tradition has risen into a full-blown business.

From East Lake Meadows to Entrepreneurship

Growing up in the East Lake Meadows neighborhood of Metro Atlanta, the sisters always carried a love for food and family gatherings. Life took them on different career paths – Tiller-Tooks was an administrative assistant, and Tiller worked in corporate sales, telecom, banking, and even had a stint as executive assistant to a movie star. But as retirement drew closer, both sisters felt the pull of entrepreneurship.

That spark came when Tiller-Tooks left a bold voicemail for Atlanta restaurateur Jenny Levison, better known as Souper Jenny. She offered a simple pitch: “Would you try some homemade cornbread to go with your soups?” To her surprise, Levison said yes.

The Secret Recipe

Tiiler-Tooks immediately turned to her sister – the baker in the family – whose cornbread had already earned legendary status at home. “It brings my grown sons back home to my table,” Tiller laughs. She had spent years perfecting her buttermilk-based recipe, tweaking it until it was irresistibly good. “In our community, cornbread is expected at the table, and it has to be just right, or they’ll let you know!”

At family celebrations, office potlucks, and parties, her golden, slightly sweet, perfectly moist cornbread was always the first dish to disappear. Soon, it seemed only natural to turn that success into something bigger.

One Call That Changed Everything

What began with a tasting at Souper Jenny turned into a movement. Customers raved, the restaurant wanted more, and suddenly CornbreadSisters was born. With four flavors – classic buttermilk, bacon, cheddar and jalapeño and cheese – the sisters baked after hours in Souper Jenny’s kitchens, hustling to keep up with demand. Then came wholesale orders, grocery shelves, and hotel menus.

Business With Heart

Support from the East Lake Foundation’s Start: ME program and guidance from Georgia Tech helped the sisters take their recipes from their family kitchen to commercial packaging. Today, CornbreadSisters offers dry mixes and bite-sized muffins, available online through their website and Instagram @cornbreadsisters. National retail and Amazon launches are just around the corner.

More Than A Side Dish

The sisters’ dream? To make cornbread as mainstream as donuts and cupcakes – a treat that can be eaten anytime, anywhere. “Why not enjoy it with coffee, or as an after-school snack?” they say.

And while their product is delicious, their name isn’t just branding. The CornbreadSisters bring the same warmth to their business as they do to their family table. “We may not always agree,” Tiller-Tooks smiles, “but we get to the bottom line together.”

For the sisters, the proof really is in the warmth – of their recipe, their story, and their sisterhood.