This article was written by Kim Holloway Stalcup, who is the 8th generation to call Cherokee County, NC home. Her love of Appalachia led her to start the blog, Appalachian Mountain Roots, where she shares her love of Appalachian history, communities, food, crafts, traditions…her roots.
Earlier this week, I made a big pot of deer chili and a cake of cornbread to go with it. The chili was good but I only had one thing on my mind when I pulled that sizzlin’ skillet from the oven – I was going to get to enjoy a big glass of cornbread and milk for a snack that evening. It is so good and can be a meal all by itself. In fact, I’ve enjoyed it for a meal countless times. You know those days when you’re just a little hungry but a sandwich just ain’t going to cut it? A glass full of crumbled up, warm cornbread with sweet milk poured over it…yeah, that’ll hit the spot. This is something that has been enjoyed in Appalachia for generations.
My Granny and Pa are the ones who introduced me to this delicious tradition. They usually used sweet milk (regular whole milk) but also enjoyed buttermilk. I’ve never been able to drink buttermilk so I always use sweet milk.
In Ronni Lundy’s incredible cookbook, Victuals: An Appalachian 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?!
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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