“Papaw ate cornbread and milk often for breakfast, lunch and dinner when we was growing up on a farm in Texas. They didn’t always have enough money to eat anything else, and sometimes his mother would even have to water the milk down substantially to make it last. To this day, Papaw can’t stand skim or lowfat milk because it brings back memories of those really tough times (and watery milk). However, give him a glass of whole milk with cornbread and he’s in heaven.
From an early age, he taught us the intricacies of the perfect ‘cornbread and milk’ snack. You can tell just by the way he explains how to make it that he loves this. He would get us a big glass of milk, slowly crumble Nana’s cornbread into the cup and, in traditional Papaw fashion, grind some fresh black pepper over the top. He would mix it up with an extra long spoon and eat up every morsel of the milk soaked cornbread.
While I don’t have my Papaw’s affinity for milk and cornbread, this is the type of cornbread recipe that you cannot find anywhere else. It is crunchy and savory, unlike the sweet cornbread people are accustomed to now. My favorite way to eat Nana’s cornbread is hot out of the oven, slathered in butter. I could eat a whole tray by myself.
I hope you enjoy this special treat! And don’t forget to try Papaw’s cornbread and milk if you have any left over.”