Cornbread Quotes

“Earlier, Lidy had set out loaves of her fresh wheat bread, dusted with seeds and salt, along with two peach pies with their crisscross crusts of golden brown. But the rest was brought by neighbors. Pans of fresh-picked green beans boiled with bacon and black pepper or mountains of mashed potatoes. Plus plates of biscuits, jars of jam from blackberry to huckleberry and everything in between; heaping bowls of canned peaches, hot peppers, pickles and peas. Someone had brought a thick beef stew in a cast-iron pot, still steaming with chunks of carrot, red potato and onion. Skillets of cornbread in every iteration but— Missouri being a border state— falling into one of two camps: white Southern style, with a fine crumb and not a bit of sweet, and its more crumbly Yankee cousin, made with coarser yellow cornmeal, sugar and fewer eggs.
And the desserts! Molasses crinkles and cinnamon-dusted snickerdoodles, oatmeal raisin cookies and lemon bars, derby pie, and every type of fruit pie. Not to mention the dark golden pecan pies with their sweet syrupy glaze, sugar pie, and both sweet potato and pumpkin pie, too. Crumb cake and pound cake.”
― Michelle Collins Anderson, The Moonshine Women