The Humble Southern Meal That Still Sparks Family Debates Today

Like many things, food has its topics that spark heated discussion at the table. Foodies, over time immemorial, have debated whether hot dogs are sandwiches and whether pineapples have a place on pizza. One debate you may not have heard of is the conversation surrounding cornbread and milk, or crumble-in. The pairing is a Southern classic that's both humble and comforting, especially throughout Appalachia — the argument is how best to serve it.

Tradition dictates that the cornbread is cut and plated individually, with the milk in a drinking glass and the crumbling-in step taking place just before eating. However, some prefer to enjoy their crumble-in cornbread first, followed by a heavy pour of buttermilk in a parfait glass. Others enjoy it warm in a bowl, served with butter and sweet milk (this variation actually resembles coffee soup, another Depression-era staple). There's also a debate of whether buttermilk or whole milk is essential to the recipe, and if this tradition is an acceptable reason to put sugar in cornbread.

Cornbread has had a place on history's table for ages. In its original form, it was a Native American bread made from ground corn. For even longer, milk has been providing nutrition and comfort to much of the world. It's unknown who first took cornbread and either dunked or crumbled it into a glass of milk, but what we know is that cornbread and milk are traditionally enjoyed in the Appalachian region as an inexpensive snack or dessert. This is likely due to the milk's sweetness complementing the cornbread's buttery, savory flavor. In that spirit, crumble-in became popular as a fascinating Great Depression meal, likely due to its heartiness, affordability, and ease of preparation.

For those wishing to experiment and amplify this humble Southern treat, one way is to add creative ingredients to the cornbread. Adding bits of bacon and a drizzle of maple syrup could elevate the cornbread's sweet and savory notes, while hot honey and peaches could team nicely with the tangy sweetness of buttermilk. A bit of milk can also help revive a slightly stale cornbread and soften it up again, thereby enhancing the dish. However you prefer, it can be agreed that the best way to enjoy cornbread and milk is with a spoon, digging right into the goodness.