A modern Appalachian woman's kitchen adventures
My rules on cornbread are pretty simple. It must be baked in a cast iron skillet. It must be crunchy on the outside. It must not be sweet. That’s my cornbread philosophy in a nutshell. Now, I’ve had perfectly passable cornbread baked in a square pan but to me, the authentic cornbread experience is cast…
No food represents Appalachian cooking more than the humble pinto bean. Known as soup beans to most of us around here, these yummy legumes are filling, Â affordable, and easily stored which made them an excellent choice for our ancestors who passed this dish down generation after generation. As a child, I alternated between eating them…