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. . .
Immigrants from Scotland and Ireland brought with them their preference and talent for making whiskey. Indian corn proved an acceptable grain substitute for Old World barley, and carrying whiskey to market on horseback over rough mountain roads was easier and more cost-effective than hauling bulky grain in wagons. . .