Southern Breads: Recipes, Stories and Traditions (American Palate) by Markel Marilyn & Holaday Chris

Author:Markel, Marilyn & Holaday, Chris [Markel, Marilyn]
Language: eng
Format: epub
Publisher: Arcadia Publishing Inc.
Published: 2016-12-04T16:00:00+00:00

Cornbread became very important during the Great Depression because meal was cheap. Here it is being made with relief meal, given out by the government, at a Civilian Conservation Corps camp in Virginia’s Shenandoah National Park in 1935. Photo by Arthur Rothstein, courtesy Library of Congress.

MARILYN’S CORNBREAD

My grandfather used to love to eat cornbread with a bowl of buttermilk. I have not acquired that taste, but he enjoyed it so much. We liked the crispy edge so he would often cut off an edge for us instead of slicing. I don’t think that made Grannie very happy, but she would never be angry with us.

—Marilyn Markel

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