In Ronni Lundy's incredible cookbook, Victuals: An Applachian Journey, with Recipes, she says:
"Give us this day our daily cornbread..." could be the standard grace for tables all around the mountain South." She is absolutely right. It is a regular item on the table throughout southern Appalachia. I'm so glad, aren't you?!
Some people argue whether sugar should be included. Personally, I don't add sugar but I think it should be up to the cook...if you like it sweet, knock yourself out! I do have one rule that should never be broken when it comes to cornbread: You MUST bake it in a cast iron skillet and preferably, one made by Lodge. I prefer to use American made products and something that will last for a very long time. You get both of those things when you purchase and use Lodge brand products.
Growing up, we ate cornbread with just about every meal. I never thought much about it until I went away to college. We had spaghetti in the cafeteria and I mentioned that I would like to have some cornbread to go with it. You would have thought that I had grown a second head! My college friends quickly informed me that my bread preference should be garlic bread not cornbread. Like I said, we ate cornbread with just about everything, including spaghetti.They didn't know how good of a thing they were missing.
Are you a fan of cornbread and milk?
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