At long last, we are making the Appalachian staple: cornbread. This recipe is just one of many from The Foxfire Book of Appalachian Cookery. Every cook had their own way of making cornbread, often passed to them from their mothers and grandmothers. Until the early 20th century, most families did not eat bread as we know it today--yeasted white wheat bread. Instead, bread was formed three times a day from stone-ground, heirloom cornmeal and baked in a cast iron skillet. While we don't have stone-