Cornbread Quotes

The Colonel led all the cheers. Cornbread!" he screamed. CHICKEN!" the crowd responded. Rice!" PEAS!" And then, all together: "WE GOT HIGHER SATs." Hip Hip Hip Hooray!" the Colonel cried. YOU'LL BE WORKIN' FOR US SOMEDAY!

He snaps a shot of Cornbread and presses send, flinching when the bird flaps at him threateningly. I think he’s cute, Henry responds. that’s because you can’t hear all the menacing gobbling Yes, famously the most sinister of all animal sounds, the gobble. “You know what, you little shit,” Alex says the second the call connects, “you can hear it for yourself and then tell me how you would handle this—” “Alex?” Henry’s voice sounds scratchy and bewildered across the line. “Have you really rung me at three o’clock in the morning to make me listen to a turkey?” “Yes, obviously,” Alex says. He glances at Cornbread and cringes. “Jesus Christ, it’s like they can see into your soul. Cornbread knows my sins, Henry. Cornbread knows what I have done, and he is here to make me atone.

All this is to say that it’s not your fault that you’re fucked up. It’s your fault if you stay fucked up, but the foundation of your fuckedupedness is something that’s been passed down through generations of your family, like a coat of arms or a killer cornbread recipe, or in my case, equating confrontation with heart failure. When

How do you do that?” I asked. “What do witches eat?” “Witches loves pork meat,” she said. “They loves rice and potatoes. They loves black-eyed peas and cornbread. Lima beans, too, and collard greens and cabbage, all cooked in pork fat. Witches is old folks, most of them. They don’t care none for low-cal. You pile that food on a paper plate, stick a plastic fork in it, and set it down by the side of a tree. And that feeds the witches.” The

What is a turducken? An exclusive culinary creation available by special order from some little Cajun town down south. Entirely deboned, a turducken consists of a turkey, stuffed with duck, stuffed with a chicken, like an edible Russian nesting doll. Some were stuffed with alligator, crap, shrimp; my favorite was the traditional cornbread variety.

Jodie felt the lonely life hanging in her kitchen. It was there in the tiny supply of onions in the vegetable basket, the single plate drying in the rack, the cornbread wrapped carefully in a tea towel, the way an old widow might do it.

I don’t see how sugar could make that cornbread any sweeter than the prints of your hands already have.

The reverend waited for her to be seated and then he bowed his head and blessed the food and the table and the people sitting at it. He went on at some length and blessed everything all the way up to the country and then he blessed some other countries as well and he spoke about war and famine and the missions and other problems in the world with particular reference to Russia and the jews and cannibalism and he asked it all in Christ's name amen and raised up and reached for the cornbread.

The boys ate warily, trying not to be seen or heard, the cornbread sticking, the buttermilk gurgling, as it went down their gullets.

Cornbread!” he screamed. “CHICKEN!” the crowd responded. “Rice!” “PEAS!” And then, all together: “WE GOT HIGHER S-A-Ts.

Grits are hot; they are abundant, and they will by-gosh stick to your ribs. Give your farmhands (that is, your children) cold cereal for breakfast and see how many rows they hoe. Make them a pot of grits and butter, and they’ll hoe till dinner and be glad to do it.

She cooked a Southern supper as Ma would have: black-eyed peas with red onions, fried ham, cornbread with cracklin', butter beans cooked in butter and milk. Blackberry cobbler with hard cream with some bourbon Jodie brought.

I saw goats. A party can’t be all bad when you have goats,” Lucy said.

It’s public knowledge. It’s not my problem you just found out,” his mother is saying, pacing double-time down a West Wing corridor. “You mean to tell me,” Alex half shouts, jogging to keep up, “every Thanksgiving, those stupid turkeys have been staying in a luxury suite at the Willard on the taxpayers’ dime?” “Yes, Alex, they do—” “Gross government waste!” “—and there are two forty-pound turkeys named Cornbread and Stuffing in a motorcade on Pennsylvania Avenue right now. There is no time to reallocate the turkeys.” Without missing a beat, he blurts out, “Bring them to the house.” “Where? Are you hiding a turkey habitat up your ass, son? Where, in our historically protected house, am I going to put a couple of turkeys until I pardon them tomorrow?” “Put them in my room. I don’t care.” She outright laughs. “No.” “How is it different from a hotel room? Put the turkeys in my room, Mom.” “I’m not putting the turkeys in your room.” “Put the turkeys in my room.” “No.” “Put them in my room, put them in my room, put them in my room—” That night, as Alex stares into the cold, pitiless eyes of a prehistoric beast of prey, he has a few regrets. THEY KNOW, he texts Henry. THEY KNOW I HAVE ROBBED THEM OF FIVE-STAR ACCOMMODATIONS TO SIT IN A CAGE IN MY ROOM, AND THE MINUTE I TURN MY BACK THEY ARE GOING TO FEAST ON MY FLESH. Cornbread stares emptily back at him from inside a huge crate next to Alex’s couch. A farm vet comes by once every few hours to check on them. Alex keeps asking if she can detect a lust for blood. From the en suite, Stuffing releases another ominous gobble.

Alex?” Henry’s voice sounds scratchy and bewildered across the line. “Have you really rung me at three o’clock in the morning to make me listen to a turkey?” “Yes, obviously,” Alex says. He glances at Cornbread and cringes. “Jesus Christ, it’s like they can see into your soul. Cornbread knows my sins, Henry. Cornbread knows what I have done, and he is here to make me atone.

We hunt loads of wild turkeys in the spring,” Henry says sagely. “The trick is to get into the mind of the turkey.” “How the hell do I do that?” “So,” Henry instructs. “Do as I say. You have to get quite close to the turkey, like, physically.” Carefully, still cradling the phone close, Alex leans toward the wire bars. “Okay.” “Make eye contact with the turkey. Do you have it?” Alex follows Henry’s instructions in his ear, planting his feet and bending his knees so he’s at Cornbread’s eye level, a chill running down his spine when his own eyes lock on the beady, black little murder eyes. “Yeah.” “Right, now hold it,” Henry says. “Connect with the turkey, earn the turkey’s trust … befriend the turkey…” “Okay…” “Buy a summer home in Majorca with the turkey…” “Oh, I fucking hate you!” Alex shouts as Henry laughs at his own idiotic prank, and his indignant flailing startles a loud gobble out of Cornbread, which in turn startles a very unmanly scream out of Alex.

Jesus Christ, it’s like they can see into your soul. Cornbread knows my sins, Henry. Cornbread knows what I have done, and he is here to make me atone.

Whether a man favors crepes and classical or cornbread and country, the complexities of life are all the same. -The Rabbi-

She can tell if her cornbread is done, and all the rest, by their aromas alone—that, or the angels mumble it straight into her ear. It’s not the clock that tells you when it’s done; the food does.

In church, we like to talk about coming to Jesus “just as we are”. That phrase sounds so nice and comforting and old-fashioned. We’ll gather together for a hymn sing, and we’ll come to Jesus just as we are. Then we’ll have some cornbread and grits like grandma used to make.   But coming to Jesus just as I am isn't optional. He came to save sinners. I can come to Jesus as a desperate sinner or not at all. There is no middle ground.

Rooster here has missed Ned a few times himself, horse and all,' said the captain. 'I reckon his is on his way now to missing him again.' Rooster was holding a bottle with a little whiskey in it. He said, 'You keep on thinking that.' He drained off the whiskey in about three swallows and tapped the cork back in and tossed the bottle up in the air. He pulled his revolver and fired at it twice and missed. The bottle fell and rolled and Rooster shot at it two or three more times and broke it on the ground. He got out his sack of cartridges and reloaded his pistol. He said, 'The Chinaman is running them cheap shells in on me again.' LaBoeuf said, 'I thought maybe the sun was in your eyes. That is to say, your eye.' Rooster swung the cylinder back in his revolver and said, 'Eyes, is it? I'll show you eyes!' He jerked the sack of corn dodgers free from his saddle baggage. He got one of the dodgers out and flung it in the air and fired at it and missed. Then he flung another one up and he hit it. The corn dodger exploded. He was pleased with himself and he got a fresh bottle of whiskey from his baggage and treated himself to a drink. LaBoeuf pulled one of his revolvers and got two dodgers out of the sack and tossed them both up. He fired very rapidly but he only hit one. Captain Finch tried it with two and missed both of them. Then he tried with one and made a successful shot. Rooster shot at two and hit one. They drank whiskey and used up about sixty corn dodgers like that. None of them ever hit two at one throw with a revolver but Captain Finch finally did it with his Winchester repeating rifle, with somebody else throwing. It was entertaining for a while but there was nothing educational about it. I grew more and more impatient with them. I said, 'Come on, I have had my bait of this. I am ready to go. Shooting cornbread out here on this prairie is not taking us anywhere.' By then Rooster was using his rifle and the captain was throwing for him. 'Chunk high and not so far out this time,' said he.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

What about your reputation, then? Are you saying that yours is false, too?” “On the contrary.” He looked up and gave her his wicked, charming grin. “I’m every bit the blackhearted rake you’ve heard that I am. I eat ladies’ hearts for supper and spit them out in the morning. More cornbread, my dear?

Work hard. Work dirty. Choose your favourite spade and dig a small, deep hole; located deep in the forest or a desolate area of the desert or tundra. Then bury your cellphone and then find a hobby. Actually, 'hobby' is not a weighty enough word to represent what I am trying to get across. Let's use 'discipline' instead. If you engage in a discipline or do something with your hands, instead of kill time on your phone device, then you have something to show for your time when you're done. Cook, play music, sew, carve, shit - bedazzle! Or, maybe not bedazzle... The arrhythmic is quite simple, instead of playing draw something, fucking draw something! Take the cleverness you apply to words with friends and utilise it to make some kick ass cornbread, corn with friends - try that game. I'm here to tell you that we've been duped on a societal level. My favourite writer, Wendell Berry writes on this topic with great eloquence, he posits that we've been sold a bill of goods claiming that work is bad. That sweating and working especially if soil or saw dust is involved are beneath us. Our population especially the urbanites, has largely forgotten that working at a labour that one loves is actually a privilege.

Cornbread?" He brightened immediately. I was as bad as Paulie, really, despite how long I'd been doing this. Someone wants to eat my food, they're automatically my friend. Someone who doesn't want to eat my food, they automatically aren't. This is an awkward attitude if you hang out a lot with a vampire.

In the Old South, biscuits and cornbread were markers of status. Biscuits needed folding and beating. That's for people with time on their hands or help in the house. Cornbread is mixed, poured, and cooked - so easy, so cheap, and so good. Man of the people that I am, I will take a fresh piece of cornbread over a biscuit any day.

everyone went and had some turkey and cornbread dressing, and hot biscuits, and mashed potatoes running with butter, and when they prayed, they thanked God for the good fortune that had found their boy, who had sense enough to know that if you’re going to be hit by a train, you have to go stand on the tracks in Memphis, Tennessee. Amen.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

Nodding at everyone, there not being one person they didn’t know, they sat at a corner table. Both ordered the special: chicken-fried steak, mash and gravy, turnips, and coleslaw. Biscuits. Pecan pie with ice cream. At the next table, a family of four joined hands and lowered their heads as the father said a blessing out loud. At “Amen” they kissed the air, squeezed hands, and passed the cornbread.

She went around reading everything- the directions on the grits bag, Tate's notes, and the stories from her fairy-tale books she had pretended to read for years. Then one night she made a little oh sound, and took the old Bible from the shelf. Sitting at the table, she turned the thin pages carefully to the one with the family names. She found her own at the very bottom: There it was, her birthday: Miss Catherine Danielle Clark, October 10, 1945. Then, going back up the list, she read the real names of her brothers and sisters: Master Jeremy Andrew Clark, January 2, 1939. "Jeremy," she said out loud. "Jodie, I sure never thought a' you as Master Jeremy." Miss Amanda Margaret Clark, May 17, 1937. Kya touched the name with her fingers. Repeated it several times. She read on. Master Napier Murphy Clark, April 14, 1936. Kya spoke softly, "Murph, ya name was Napier." At the top, the oldest, Miss Mary Helen Clark, September 19, 1934. She rubbed her fingers over the names again, which brought faces before her eyes. They blurred, but she could see them all squeezed around the table eating stew, passing cornbread, even laughing some. She was ashamed that she had forgotten their names, but now that she'd found them, she would never let them go again. Above the list of children she read: Mister Jackson Henry Clark married Miss Julienne Maria Jacques, June 12, 1933. Not until that moment had she known her parents' proper names. She sat there for a few minutes with the Bible open on the table. Her family before her. Time ensures children never know their parents young. Kya would never see the handsome Jake swagger into an Asheville soda fountain in early 1930, where he spotted Maria Jacques, a beauty with black curls and red lips, visiting from New Orleans.

Have you seen the two little boys sitting in Sylvia's? Stuffing chicken and cornbread down their tasteless mouths... Tryin' to revive a dying heart, Shrinking lungs And wasted minds. Have you seen the sickness of our people? And all the while we parade around In robes of our ancestors And wisdoms of the universe. And all the while there are children dying Chasing the white ghost Whitey is dying and his fucking ghost is killing us! from "Two Little Boys" by the Last Poets

The reverend waited for her to be seated and then he bowed his head and blessed the food and the table and the people sitting at it. He went on at some length and blessed everything all the way up to the country and then he blessed some other countries as well and he spoke about war and famine and the missions and other problems in the world with particular reference to Russia and the jews and cannibalism and he asked it all in Christ’s name amen and raised up and reached for the cornbread.

I'm too tired to cook, and I reckon you are, too. Let's grab some grub at the diner on the way home." Nodding at everyone, there not being one person they didn’t know, they sat at a corner table. Both ordered the special: chicken-fried steak, mash and gravy, turnips, and coleslaw. Biscuits. Pecan pie with ice cream. At the next table, a family of four joined hands and lowered their heads as the father said a blessing out loud. At “Amen” they kissed the air, squeezed hands, and passed the cornbread.

She drives him home. It is five in the morning. ‘I’ve never made love all night,’ she says. Her right hand rests in his…She drives with her left. They pass the cornbread meadow—a field covered with yellow poppies and black and white cows motionless in the blue mist. Sleeping. A small spread of land in the middle of civilization…it is almost dawn. The streets are peaceful. The world does not hurt at such an hour. There is time. -from Who Has Known Heights: The Mystique Memoirs of a Melancholic Mind

Franklin Delano Roosevelt is the new president. He won in a landslide. Landslide makes me think of rocks and dirt falling down a mountain. Not sure what that has to do with an election. But maybe it does. My papa voted. He is a pebble. Lots of pebbles make a landslide, right? His vote counted. Roosevelt will move into the White House and will have a fine supper to celebrate, I guess. Papa had cornbread and buttermilk and beans with his friends at my house. I bet papa enjoyed his celebration more.

I made our plates and brought them to the table with glasses of sweet tea. I’ll say this for Brand; he truly made an attempt to eat what I had cooked. Not only was the cornbread like a stone cookie, but the pork chops weren’t just burnt they tasted like pure salt. Apparently, you don’t have to use a lot of Lawry’s seasoning to get flavor. When I saw him cut into the macaroni and cheese with a knife, I completely lost it and started to laugh hysterically. I laughed so hard I began to cry. Brand couldn’t help but join me.

And that’s when the fun started. The Colonel led all of the cheers. “Cornbread!” he screamed. “CHICKEN!” the crowd responded. “Rice!” “PEAS!” And then, all together: “WE GOT HIGHER SATs.” “Hip Hip Hip Hooray!” the Colonel cried. “YOU’LL BE WORKIN’ FOR US SOMEDAY!” The opposing team’s cheerleaders tried to answer our cheers with “The roof, the roof, the roof is on fire! Hell is in your future if you give in to desire,” but we could always do them one better. “Buy!” “SELL!” “Trade!” “BARTER!” “YOU’RE MUCH BIGGER, BUT WE ARE SMARTER!

Five of his patients had died. And one of these was Augustus Benedict Mady Lewis, the little deaf-mute. He had been asked to speak at the burial service, but as it was his rule not to attend funerals he was unable to accept this invitation. The five patients had not been lost because of any negligence on his part. The blame was in the long years of want which lay behind. The diets of cornbread and sowbelly and syrup, the crowding of four and five persons to a single room. The death of poverty. He brooded on this and drank coffee to stay awake.

It’s just a party. You eat some food and drink a beer and pretend you don’t want to be crawdad fishing,” Angie said. “No, it’s an echo chamber of sycophants and I can’t listen to some bimbo recite her newest purchases while pretending I don’t want to throw myself from the roof.

overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert. So full, Kya thought she might get sick, but figured it’d be worth

Johnny Cake or hoe cake is baked, and thus more closely resembles cornbread. . . . The name, it has been claimed, probably erroneously, is a corruption of 'Shawnee Cake' -- presumably having been taught to the colonists by Native Americans. In fact another name for these is corn pone, the latter word indeed coming directly from Algonkian. Others speculate that Johnny is a corruption of the word jonakin, the meaning of which is unknown, or Journey Cake -- either because it can be carried on long journeys, which seems unlikely, or because it can be cooked en route.

This here’s better’n a cold collard sandwich,” he said. “I wish the cornbread’d come out. Maybe shoulda put more soda in, less eggs.” Kya couldn’t believe she was talking on so, but couldn’t stop herself. “Ma made it so good, but I guess I didn’t pay enough mind to the details . . .” Then thought she shouldn’t be talking about Ma, so hushed up. Pa pushed his plate toward her. “’Nough for a dab more?” “Yessir, there’s aplenty.” “Oh, and tump some of that cornbread right in tha stew. Ah got a hankerin’ for soppin’ up the stock, and my bet is that bread’s just fine, mushy like spoonbread.” She smiled to herself as she filled his plate. Who would’ve thought they’d find cornbread as a footing.

The Old South is a place where people use food to tell themselves who they are, to tell others who they are, and to tell stories about where they've been. The Old South is a place of groaning tables across the tracks from want. It's a place where arguments over how barbecue is prepared or chicken is served or whether sugar is used to sweeten cornbread can function as culinary shibboleths. It is a place in the mind where we dare not talk about which came first, the African cook or the European mistress, the Native American woman or the white woodsman. We just know that somehow the table aches from the weight of so much . . . that we prop it up with our knees and excuses to keep it from falling.

Because I believe that the beauty of life outweighs the bad. And I know that were I to take up the banner against such hatred, they would use my Otherness to hurt more than just me. Tis better that I take Will’s own words to heart, which he so eloquently penned. ‘The web of our life is of a mingled yarn, good and ill together.’” Trust Horatio to use a quote from Shakespeare to make his point, even though I needed it interpreted. “What does that mean?” His rumbling chuckle vibrated against me like thunder. “Simply put, life is messy. You cannot have all good, for without the bad as well, how would you recognize that which is fair? Without knowing the darker feelings of your kin, I would not appreciate the goodness of your friendship as much.

I unpacked and took a shower, trying to wash the road and a little of my mingled grief and anger off me. Rachel had a point, but was it wrong to want a single, peaceful evening? The smell of roasting hens, peppery and succulent, wafted up the stairs as I got dressed, like a sensory argument for respite. Birchie would serve them with fat slices of the summer’s first heirloom tomatoes from the back garden and her famous cornbread. To make it, she saved bacon drippings in a coffee can by the stove, and she’d put some of that grease into the cast-iron skillet and set it in the oven. She’d make batter while the rendered fat got so hot that it was close to smoking. The sizzle of the batter landing in that pan was the kitchen soundtrack of my youth.

His eyes gleaming, he lifted the cover from a dish. “Some chicken, my dear?” Without waiting for an answer, he reached across the table, picked up her plate, and piled several tender slabs of choice white meat on her plate. “I’m sorry,” he said. “Do you prefer white meat or dark?” “White.” He nodded in self-satisfaction and plucked the cover off another dish. “Some potatoes?” He spooned some onto her plate, then uncovered another dish. “Turnips? Ah, what have we here . . . carrots. Will you have some, dearest?” “Please.” “And what is this—ah, cornbread!” Maeve’s head jerked up. “Cornbread?” “New England fare, is it not?” Again, that swift, disarming grin, that wicked sparkle of challenge and amusement in his eyes. “I thought you’d find it . . . agreeable.

The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

I want to plant a garden, Dewey,” I said. “Can you tell me the best place on the hill to do it?  I keep trying to remember where Nana had hers, but none of the soil looks good enough to me.” “What you want to grow?” he asked. “Nothing much. Tomatoes, cucumbers, okra, some summer squash. Whatever the season isn’t passed for.” “I’ll come up tomorrow and string you a spot,” he said, “if that works for you. You might have to do some serious clearing afore you can plant, though. Almost too late for planting tomatoes, but the rest ought to do fine. You can have all the tomatoes you want from my garden. I always get more than enough.” “Thanks. If you have green ones, I’ll take a few tonight. I’ve wanted to fry some ever since I got home. Remember how Nana used to serve us fried green tomatoes and squash?” “Made the best cornbread in the county,” he said. “Her cornbread was like eating cake.

Here it is also possible to suggest that there are more than a few similarities in dishes of African origin throughout the hemisphere, notably the preparation of composed rice dishes; the creation of various types of fritters and croquettes; the use of smoked ingredients for seasoning; the use of okra as a thickener; the abundant use of leafy green vegetables; the abundant use (some would say abuse) of peppery hot sauces; and the use of nuts and seeds as thickeners.

Ah reckon we can git us some rest'rant vittles," Pa said, and led her along the pier toward the Barkley Cove Diner. Kya had never eaten restaurant food; had never set food inside. Her heart thumped as she brushed dried mud from her way-too-short overalls and patted down her tangled hair. As Pa opened the door, every customer paused mid-bite. A few men nodded faintly at Pa; the women frowned and turned their heads. One snorted, "Well, they prob'ly can't read the shirt and shoes required." Pa motioned for her to sit at a small table overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert.

Et supper?" Foote asked. "No, sir," Stoner answered. Mrs. Foote crooked an index finger at him and padded away, Stoner followed her through several rooms into a kitchen, where she motioned him to sit at a table. She put a pitcher of milk and several squares of cold cornbread before him. He sipped the milk, but his mouth, dry from excitement, would not take the bread. Foote came into the room and stood beside his wife. He was a small man, not more than five feet three inches, with a lean face and a sharp nose. His wife was four inches taller, and heavy; rimless spectacles hid her eyes, and her thin lips were tight. The two of them watched hungrily as he sipped his milk. "Feed and water the livestock, slop the pigs in the morning," Foote said rapidly. Stoner looked at him blankly. "What?" "That's what you do in the morning," Foote said, "before you leave for your school. Then in the evening you feed and slop again, gather the eggs, milk the cows. Chop firewood when you find time. Weekends, you help me with whatever I'm doing." "Yes, sir," Stoner said. Foote studied him for a moment. "College," he said and shook his head.

EVERY MORNING SHE WOKE EARLY, still listening for the clatter of Ma’s busy cooking. Ma’s favorite breakfast had been scrambled eggs from her own hens, ripe red tomatoes sliced, and cornbread fritters made by pouring a mixture of cornmeal, water, and salt onto grease so hot the concoction bubbled up, the edges frying into crispy lace. Ma said you weren’t really frying something unless you could hear it crackling from the next room, and all her life Kya had heard those fritters popping in grease when she woke. Smelled the blue, hot-corn smoke. But now the kitchen was silent, cold, and Kya slipped from her porch bed and stole to the lagoon. Months passed, winter easing gently into place, as southern winters do. The sun, warm as a blanket, wrapped Kya’s shoulders, coaxing her deeper into the marsh. Sometimes she heard night-sounds she didn’t know or jumped from lightning too close, but whenever she stumbled, it was the land that caught her. Until at last, at some unclaimed moment, the heart-pain seeped away like water into sand. Still there, but deep. Kya laid her hand upon the breathing, wet earth, and the marsh became her mother.

Zoey picked up her spoon and tasted it, and she was immediately and startlingly transported to a perfect autumn childhood day, the kind of day when sunlight is short but it's still warm enough to play outside. For the second course, the chilled crab cake was only the size of a silver dollar and the mustard cream and the green endive were just splashes of color on the plate. The visual experience was like dreaming of faraway summer while staring at Christmas lights through a frosty window. The third course brought to mind the first hot day of spring, when it's too warm to eat in the house so you sit outside with a dinner plate of Easter ham and corn on your lap and a bottle of Coca-Cola sweating beside you. Zoey could feel the excitement of summer coming, and she couldn't wait for it. And then summer arrived with the final course. And, like summer always is, it was worth the wait. The tiny container looked like a miniature milk glass, and the whipped milk in it reminded her of cold, sweet soft-serve ice cream on a day when the pavement burns through flip-flops and even shade trees are too hot to sit under. The savory bits of crispy cornbread mixed in gave the dessert a satisfying campfire crunch.

Generally speaking, much of a culture's food production has historically been the province of its women, and has taken place within the home. Alcohol, however, is an important exception, as its production and consumption have, in many cultures, remained the jurisdiction of men. This was especially true in the gendered Old South, where plantation gentlemen used whiskey to construct a homosocial environment apart from women and children, and common Southern men used it to liven any meal or social gathering. Bourbon, more than other staples in the southern culinary tradition, thus offers a singular insight into white Southern masculinity.

Lucy gripped her chilled glass of orange and raspberry juice. When Rebecca talked about Austen, she’d mostly mentioned Mr. Darcy or Mr. Knightley. She hadn’t really thought of the doe-eyed, pale-skinned heroines. On the screen, Anne Elliot walked down a long hallway, glancing just once at covered paintings, her mouth a grim line. Lucy thought Jane Austen would start the story with the romance, or the loss of it, but instead the tale seemed to begin with Anne’s home, and having to make difficult decisions. Maybe this writer from over two hundred years ago knew how everything important met at the intersection of family, home, love, and loss. This was something Lucy understood with every fiber of her being.

Linnie. And this Winnie.” They wore identical smiles, their bright black eyes sparked with curiosity. “Are you the doctor?” “No, I’m just volunteering.” “I knowed that, too.” Winnie gave her an exaggerated shake of the head. “Girls is never the doctor. They’s the nurses.” “Oh no, what about Dr. Clare? Huh? The lady doctor who took care of Grammy in the hospital when she broke her hip bone?” Linnie asked. “Yeah, but she was a white lady. They can be doctors.” Winnie looked at Lucy. “Right? There are white lady doctors. I seen ‘em.” Lucy felt her eyes go wide. Were there children who still believed your gender or color dictated your career? “There are white lady doctors, black lady doctors, white man doctors, black man doctors.” They stared at her. She thought for a moment. “And there are white man nurses and black man nurses, too.” “Now you’re just bein’ silly,” Linnie said and let out a laugh.

She leaned over the basket again, taking in the mouthwatering aromas wafting out of it. "Fried chicken? Oh, I'm thinking buttermilk fried chicken?" Dylan was once again amused. "How do you do that?" "I like food." "You don't say." "And I love Southern fried chicken." She tried to open the basket, and he tapped her hand jokingly. "Sit," he said. And she did, crossing her legs and plopping down on the blanket. Opening the basket and playing waiter, Dylan began removing flatware and plates and red-checkered napkins, and then wrapped food. "For lunch today in Chez Orchard de Pomme, we have some lovely cheese, made from the milk of my buddy Mike's goat Shelia." He removed the plastic wrap, which covered a small log of fresh white cheese on a small plate, and handed it to her. Grace put her nose to the cheese. It was heavenly. "Oh, Shelia is my new best friend." "It's good stuff. And we have some fresh chili corn bread. The corn, I think, is from Peter Lindsey's new crop, just cut out from the maze, which is right down this hill." He motioned with his head toward the field, and then he handed her a big loaf of the fresh corn bread wrapped loosely in wax paper. "It's still warm!" Delighted, she held it to her cheek. Then he pulled out a large oval Tupperware container. "And, yes, we have Dolly's buttermilk fried chicken." Grace peeled open the top and smelled. "Fabulous." "It is!" He also pulled out a mason jar of sourwood honey, a sack of pecans, and a couple of very cold bottles of a local mountain-brewed beer.

From the moment of their first meeting, Native American and African people share with one another a respect for the life-giving forces of nature, of the earth. African settlers in Florida taught the Creek Nation run-aways, the "Seminoles," methods for rice cultivation. Native peoples taught recently arrived black folks all about the many uses of corn. (The hotwater cornbread we grew up eating came to our black souther diet from the world of the Indian.) Sharing the reverence for the earth, black and red people helped on another remember that, despite the white man's ways, the land belonged to everyone.

Food is so central to the South we all like—the Good South of conviviality and generosity and sweet communion.

Cornbread Nation is not a term freighted with any profound or universal meaning; it’s just a catchy little phrase that calls to mind, for some of us, a timeless South where corn has been the staff of life forever, and cornbread in myriad forms has held a central place in the cookery of the region since the original people hunkered down to bake and break bread together.

We're simply operating on the premise that if there's anything your garden-variety Southerner likes to do more than harvesting, preparing, or consuming the region's superlative food and drink, it probably would be talking and writing about the very dishes and libations that have sustained us through this vale of tears for centuries.

No matter where we live in America, Thorne concludes, :the distance between cornfield and cornbread is growing fast," and we are powerless to prevent his disconnection. It is that same sense of urgency, of impending loss, that breathed life into the Southern Foodways Alliance ‚ and that now drives such programmatic efforts as the annual symposium, field trips to various Southern locales, budding oral history projects, and collections of exemplary food-writing such as the one you are holding in your hands.

Food in the South has always built bridges across political and social chasms impassable by any other medium.

Fruitcake really is the queen of cakes!’ she insists as she passes a thick, crumbling slice. ‘There is just nothing better — nothing!’ Tasting it, you have to agree. The crude jokes about fruitcake seem silly and unfounded as its moist richness blooms on the tongue, stirring both memories of Christmases past and anticipation of those to come.

In Gee’s Bend, Alabama, he bent an ear to church-mother Mrs. Eugene Witherspoon, who informed him that "watery grits goes with sleazy ways.

Food is a major topic of conversation," the author [Dori Sanders] explains. "If it weren’t for the weather, who died, and food, we wouldn’t have any conversation!.

And we will have macaroni and cheese, which is a vegetable in the South, and, one of the best things on earth, a big pot of pinto beans, a massive ham bone swimming in the middle for seasoning.

People used to ‘pig out’ on fresh produce and home cooking, but today, there are only the pigs, human and otherwise — no produce. Local fruits and vegetables are vanishing, and only occasional barbecue gatherings remain. Frozen foods and fast foods, and melons and strawberries from Mexico, have become staples. Folks aren’t eating less (just look at the stomachs hanging over the counters at McDonald’s and Taco Bell), but they are eating differently.

The worst thing about the Americanizing of Dixie may be that its farms and gardens are disappearing even as its fast-food restaurants and its population escalate. Southern tongues were tied to the land, and as long as the land was primarily rural farmland — which is to say, up through World War II — Southerners had a sense of taste.

As we old Southerners, survivors remembering repasts past, have aged, we find ourselves eating in a foreign land at dinnertime. We hang our hams in a willow and weep. Dixie has become America, and the flavor is almost gone from the stew.

Sugar syrup for ice tea is concocted by adding one pound of Dixie Crystal sugar to a tablespoon of water. In the south, sweetened ice tea is taken for granted, like the idea that stock car racing is our national pastime, or that the Southern Baptist church is a legitimate arm of the Republican party.

Why southerners are so sugar-fixated may be a mystery, but it is an indisputable fact. We are a breed who makes marmalades of zucchini, tomatoes, onions, and even watermelon rinds.

crumbles (about 5 cups) 2 cups [240 g] cooked long-grain rice, cooled 2 eggs, lightly beaten 1. Preheat the oven to 350°F [180°C]. Grease a 9 by 9 in [23 by 23 cm] square baking dish. 2. In a large skillet over medium-high heat, warm the vegetable oil. Add the sausage and cook until well browned, 8 to 10 minutes, using a spatula to break up the meat into small pieces. Transfer to a bowl and set aside. 3. Turn down the heat to medium and melt the butter. Add the onion, bell pepper, and celery and cook until tender, 8 to 10 minutes, stirring occasionally. Add the garlic, sage, and Creole seasoning and cook until fragrant, about 1 minute. Return the sausage to the skillet, add the chicken broth, increase the heat to medium-high, and bring to a simmer. 4. In a large bowl, combine the cornbread, rice, and eggs. Fold in the sausage

Why do Southerners eat Black Eyed Peas on New Year’s Day? The story of the Southern tradition of eating black-eyed peas as the first meal on New Year's Day is generally believed to date back to the winter of 1864 - 1865. When Union General William T. Sherman led his invading troops on their destructive march through Georgia, the fields of black-eyed peas were largely left untouched because they were deemed fit only for animals. The Union foragers took everything, plundered the land, and left what they could not take, burning or in shambles. But two things did remain, the lowly peas and good Ol’ Southern salted pork. As a result, the humble yet nourishing black-eyed peas saved surviving Southerners - mainly women, children, elderly and the disabled veterans of the Confederate army - from mass starvation and were thereafter regarded as a symbol of good luck. The peas are said to represent good fortune. Certainly the starving Southern families and soldiers were fortunate to have those meager supplies. According to the tradition and folklore, the peas are served with several other dishes that symbolically represent good fortune, health, wealth, and prosperity in the coming year. Some folks still traditionally cook the black-eyed peas with a silver dime in the pot as a symbol of good fortune. Greens represent wealth and paper money. Any greens will do, but in the South the most popular are collards, mustard greens, turnip greens, and cabbage. Cornbread - a regular staple among Southerners in the absence of wheat - symbolizes gold and is very good for soaking up the juice from the greens on the plate. You should always have some cornbread on hand in your kitchen anyway. Good for dinner and in the morning with syrup. Pork symbolizes bountiful prosperity, and then progressing into the year ahead. Ham and hog jowls are typical with the New Year meal, though sometimes bacon will be used, too. Pigs root forward, so it’s the symbolic moving forward for the New Year. Tomatoes are often eaten with this meal as well. They represent health and wealth. So reflect on those stories when you sit down at your family table and enjoy this humble, uniquely Southern meal every New Year’s Day. Be thankful for what this year did give you in spite of the bad, and hope and pray for better days that are coming ahead for you.

The next Skylight sound bite goes like this: “We got barbecue, slaw, and cornbread, that’s all,” Samuel recites. “When you come here, it’s not what you want, it’s how much of it you need.

Sometimes I forget how country my accent is... Until I hear a recording of myself and I literally sound like cornbread.

through any structure without detection by his prey. He was a flawless assassin. It was just before five local time when Steven settled into the plush leather seating of the first-class compartment. The Deutsche Bahn Intercity Express, or ICE, was a high-speed train connecting major cities across Germany with other major European destinations. The trip to Frankfurt would take about four hours, giving him time to spend some rare personal time with his team. Slash was the first to find him. The men shook hands and sat down. Typically, these two longtime friends would chest bump in a hearty bro-mance sort of way, but it would be out of place for Europe. “Hey, buddy,” said Steven. “Switzerland is our new home away from home.” “It appears so, although the terrain isn’t that different from our place in Tennessee,” said Slash. “I see lots of fishin’ and huntin’ opportunities out there.” Slash grew up on his parents’ farm atop the Cumberland Plateau of Tennessee about halfway between Nashville and Knoxville. His parents were retired and spent their days farming while raising ducks, rabbits and some livestock. While other kids spent their free time on PlayStation, Slash grew up in the woods, learning survival skills. During his time with the SEAL Teams, he earned a reputation as an expert in close-quarters combat, especially using a variety of knives—hence the nickname Slash. “Beats the heck out of the desert, doesn’t it?” asked Steven. After his service ended, Slash tried a few different security outfits like Blackwater, protecting the Saudi royal family or standing guard outside some safe house in Oman. “I’m not saying the desert won’t call us back someday, but I’ll take the Swiss cheese and German chocolate over shawarma and falafel every friggin’ day!” “Hell yeah,” said Slash. “When are you comin’ down for some ham and beans, along with some butter-soaked cornbread? My folks really wanna meet you.” “I need to, buddy,” replied Steven. “This summer will be nuts for me. Hey, when does deer hunting season open?” “Late September for crossbow and around Thanksgiving otherwise,” replied Slash. Before the guys could set a date, their partners Paul Hittle and Raymond Bower approached their seats. Hittle, code name Bugs, was a former medic with Army Special Forces who left the Green Berets for a well-paying job with DynCorp. DynCorp was a private

Often all riders had to eat were beans, bacon, corn bread, and coffee.

Percy Mosely was running a special on a vegetable plate: collards, black-eyed peas, candied yams, cornbread, and banana pudding for two-fifty, during the week of the Hope House grand opening, only. After that, three bucks.

He likes pastry, not sweet potato pie. Croissants, not cornbread. Kale, not collard greens. Ham and cheese, not ham hocks. Mayonnaise not sandwich spread.

Hot-water cornbread was a favorite of African Americans. Clara Butler recalled that her grandmother Betty Sadler Manning made it from homegrown cornmeal, salt, sugar, and melted bacon drippings, plus of course boiling water, and she fried it in bacon fat as well.

The boiling water began cooking the meal, rendering it softer and less gritty. The pones fried quickly, making the outside brown and crunchy while the insides remained tender. White Texan Hester Calvert fed her family of ten on cornbread patties, sometimes called ‘dog bread,’ during the lean times of late winter.

The term ‘hushpuppies’ came into common use in the 1920s, to mean cornbread fried alongside fish, in the same grease.

Food reformers believed that wheat bread was more socially refined than cornbread. In eastern Kentucky, the founders of the Hindman Settlement School sought to replace mountain people's cornbread with more ‘civilized’ wheat biscuits and bread.

The period between 1900 and 1940, with cheap flour and reliable baking powder, might well be called the golden age of southern biscuits. Georgian John Patterson Vaughn exulted in the newfound prosperity that meant he could have biscuits instead of cornbread for breakfast, exclaiming, "Now I got yaller butter and biscuits ever’ morning.

As southerners moved to town, cornbread continued to be a way of life for many – by choice for some and by necessity for others, because cornmeal remained cheaper than flour. The younger generation of affluent housewives needed a little coaxing, however. Southern Living magazine, which spun off from Progressive Farmer in 1966, had an article sentimentally (and incorrectly) titled ‘Cornbread: The South's Own Creation.’ Its recipe for ‘Southern Cornbread’ contained no flour and no sugar, and it did not specify white or yellow cornmeal. Four years later, an anonymous Southern Living writer straddled all the divides, commenting, ‘There are great controversies about white versus yellow cornmeal, whether sugar should be added, and whether the bread should be made with sweet milk or buttermilk. And there are strong arguments for every side.’ Perhaps half of the southern cornbread recipes after World War II called for sugar, which critics vehemently described as a ‘Yankee’ practice

As African Americans moved from the South to the cities of the North, they took cornbread with them. Helen Mendes, who grew up in New York eating the foods of her mother's South Carolina home, included six cornbread recipes in her exploration of West African and American cooking. Three of the recipes had no sugar, and two had only small amounts. Clarence McKinnon of Jamaica, Long Island, however, included one-third of a cup in his. Mendes observed, "It tastes like cake and stays moist for days.

By 1950, cornbread mixes abounded, many the products of local or regional companies. The Chicago-based giant Jiffy, with its sweet flavor, began to make inroads into southern pantries.

Debates about yellow and white cornmeal and sugar versus no sugar continued just as strong as ever. Crescent Dragonwagon, whose wide-ranging Cornbread Gospels contains more than 200 recipes, observed that the best cornbread is that made by your mother or grandmother. Perhaps the most famous line in the debate came from Kentucky's Ronni Lundy:"‘If God had meant for cornbread to have sugar in it, he’d have called it cake.

Baked, ground corn sustained American colonists. For years, Samuel Kercheval said, ‘johnnycake and pone’ were the only breads in his backcountry home. The simplest cornbread consisted of cornmeal and water kneaded together to form a small cake that was generally baked as a cast bread, on a flat surface, and variously called pone, hoecake, or johnnycake. The only difference among them was the cooking surface. Pones were baked directly on the hearth. Hoecakes cooked on a flat piece of metal – usually a plate, not the garden implement, despite the name.

Wealthy white southerners, obligated with provisioning their indentured servants and enslaved people, considered corn to be the most appropriate, and often only, source of food for their charges. Enslaved people often had cornbread three times a day, sometimes with fat pork or salt herring on the side. Not only was corn cheaper and easier to grow than wheat, but Europeans thought that it provided more energy for working people.

How well did Europeans adapt to cornbread? Snobby travelers despised it, describing it as ‘harsh,’ ‘coarse,’ and ‘unpleasant,’ an acquired taste at best. But poor people ate it readily, even on special occasions.

Biscuits represented prosperity. B.W. Orrick, son of a poor white farmer, remembered that when his family lived in Arkansas, it was cornbread three times a day. Once they moved to Texas, however, 'we could eat biscuits for breakfast.' A break from cornbread was a step up the culinary and social ladder.

Table of Contents Free Gift! Abbreviations Conversions Cranberry Sauce Make-Ahead Turkey Gravy Roasted Asparagus Roasted Vegetables Honey Glazed Carrots Double Cornbread Squash Casserole Crawfish Dressing Chicken Pot Pie Soup Chicken Stuffing Casserole Sweet Potato Casserole Corn Casserole Squash Dressing Bacon Cornbread Dressing Cornbread Stuffing Chicken and Dumplings Lemon Garlic Turkey Breast Turkey and Gravy Cajun Dressing Chicken Pot Pie Cornish Hens Meatloaf Marinated Chicken Roast Turkey Breast Apple Stuffed Pork Chops More Simple and Easy Recipes

the cast-iron skillet that saved Deanna James from certain death. In sheer instinct, she flung it up to block the projectile hurtling toward her head. The thing struck hard, sending reverberations down her arms, even as glass shattered and sprayed her with heavy glass shards and bright yellow crumbs. “What the hell is wrong with you?” From inside the room, an unfamiliar voice dripped with shock and an accent that was more Motor City than Music City. “You asked for cornbread! That was freaking cornbread!” “Jiffy Mix is not cornbread!” the country music diva shouted, then let out a noise that was…not musical. At the banshee

obsession with her grandmother’s cornbread wasn’t remotely the strangest celebrity rider Deanna had dealt with in her career. In truth, she had to agree with the woman on the fundamental point that Jiffy Mix was some sad Yankee’s interpretation of cornbread. But it wasn’t worth the publicity nightmare that was going to ensue if Mercy Lee didn’t walk out on stage as contracted, or if she trashed any more of the venue dressing room in her outrage. Containing that prospective PR furor was why Deanna was here. “Okay, look. Everybody just calm down.” Stepping gingerly over the cornbread carnage, she

Vary the type of bread served from meal to meal. Include yeast breads, quick breads, sweet breads, specialty breads, popovers, biscuits, cornbread, bagels, and English muffins. Select desserts that complete and balance the meal in flavor and texture and sometimes in caloric content.

Sometimes, you just needed a friend to sit on your couch and watch your favorite movie. They

“You’ve got to continue to grow, or you’re just like last night’s cornbread--stale and dry.” --Loretta Lynn, Kentucky Grits