Cornbread is a common dish in Appalachia. According to Mark F Sohn in Appalachian Home Cooking: History Culture and Recipes, "Cornbread is so popular and so important that some mountaineers view it as a gift from God. Divine and spiritual, cornbread is a
manna. From the time settlers reached the frontier and built cabins, corn and cornbread were a treasure like the one that sustained the Israelites for 40 years in the desert. Cornbread nourished mountaineers through the Great Depression, coal booms and busts, and mountain isolation. When mountaineers grew their own corn, they made cornbread three times a day, and today, no
country restaurant in Appalachia would serve dinner without offering cornbread. Cornbread continues to be a mountain staple, a daily food, and a primal joy." (p.90). While we may or may not make cornbread from scratch, many people do use the quick and inexpensive Jiffy mixes. On their website you will see many ways to use the corn muffin mix such as Air fryer corn muffins to Cornbread Breakfast pizza! Click on the image above to find ways to use this mix. If you have someone around who knows how to make cornbread from scratch, ask them to teach you how to make it!
Image:
Douglas P Perkins (Douglaspperkins (talk)), CC BY 3.0 <https://creativecommons.org/licenses/by/3.0>, via Wikimedia Commons
Reference:
SOHN, MARK F. “Corn: Gritted Corn, Cornbread, and Custard Corn Pudding.” Appalachian Home Cooking: History, Culture, and Recipes,
University Press of Kentucky, 2005, pp. 87–106. JSTOR, http://www.jstor.org/stable/j.ctt2jcfzk.12. Accessed 23 July 2024.
