Some people like cornbread with pintos, some with crowder peas, some with mixed greens. If you really like cornbread, you might break it up in a bowl and have it with milk or buttermilk for supper. Making cornbread is not all that hard, but many good cooks still believe it is more of an art. Most cooks have their own recipe, some handed down for generations. These Southern cooks — male and female — are getting pretty worried that fewer and fewer families are even eating supper together, much less creating food items that don’t come ready for the microwave.
That’s where Cooleemee’s Carolina Cornbread Contest comes in. This growing event will take place on Saturday, Sept. 29 during the town’s annual Textile Heritage Festival. Cooleemee native Susan B. Wall believes this is one way to keep an old tradition alive — and eat well at the same time.
The public will get to sample the cornbread entries by paying a modest price to put them with a hot, steaming bowl of Bob Cranford’s “Needmore Pintos.” As always, there will be plenty of onions.
The first prize has grown to $200 along with hand-painted Bonnie Byerly plate featuring the contest’s unique logo. Second prize is $100 and $50 for 3rd place. A panel of judges will make the determination. There is no entrance fee but you must call or email for a registration form and return no later than September 14th. Call 294-6040 or email CHA at blinky1@yadtel.net.