Corn bread and milk

Appalachian cornbread and milk is a simple, comforting dish that has deep roots in the Appalachian region of the United States. It’s often enjoyed as a humble meal or snack, combining the rich flavor of cornbread with the soothing creaminess of milk. Here’s how you can make it:

Appalachian Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar (optional, depending on your preference for sweetness)
• 1 cup buttermilk (or regular milk with a splash of vinegar or lemon juice as a substitute)
• 1/4 cup melted butter or vegetable oil
• 1 egg

Instructions:

1. Preheat oven to 425°F (220°C) and grease a 9-inch cast-iron skillet or baking pan.
2. In a large bowl, mix together the dry ingredients: cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the wet ingredients: buttermilk, melted butter (or oil), and egg.
4. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared skillet or pan.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let it cool slightly before serving.

Cornbread and Milk

To enjoy the traditional Appalachian way, simply crumble a piece of the freshly baked cornbread into a bowl and pour cold milk over it. You can add a sprinkle of sugar if you like it sweeter, or keep it simple with just the cornbread and milk.

Some people might even warm the milk, but it’s commonly served cold. It’s a nostalgic, filling, and straightforward dish that highlights the simplicity and heartiness of Appalachian cuisine.