Cornbread is a staple in the Appalachian diet. Introduced to the corn plant by Native Americans, European settlers in the New World quickly adopted it for its ease of cultivation, it’s hardiness, and its versatility in cooking. It was most often consumed in the form of bread, Indian bread, hoecakes, ashcakes, dodgers, and pones. It was eaten at all meals except breakfast, when biscuits were preferred. Cornbread is easy to prepare, quick to bake, and easy to pack for school of work meals. It was usually served in combination with other foods, such as beans and pork, but during hard times, supper was sometimes cornbread alone, crumbled into a tall glass and covered with either sweet or buttermilk. Bread was the staff of life, and in Appalachia in was cornbread.
Below is the Digital Heritage Moment as broadcast on the radio:
- Apples Apples are a traditional and valuable part of our heritage in North Carolina. The most popular varieties nationwide--Red Delicious, Golden Delicious, and Gala--are grown here. In the […]
- Folk Festivals Folk festivals occur regularly in western North Carolina. Their origins go back to the 1920s. Asheville’s Mountain Dance and Folk Festival was one of the first. Their popularity has grown […]
- Bee Keeping The practice of bee keeping entered Appalachia with the earliest European settlers, and honey was a prized sweetener long before granulated sugar was available. As late as the mid-20th […]
- Apple Butter Apple butter is a concentrated form of apple sauce made by boiling apples with cider and adding spices like cinnamon. . .
- Cornhusk Crafts
Appalachian people, of Cherokee, European, and African origin, all share a long history of making useful and decorative items from the outer leaves of ears of corn, known as […]