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Cornmeal, Country Ham, Recipes Country Ham Cornmeal and Cornbread Recipes Scottish Bakery Due to their isolation from the commercial, modern world, the Appalachian pioneer family obtained food by hunting wild game, foraging indigenous plants, cultivating crops, and raising chickens, hogs, and cattle. They preserved their food for the winter by salting, smoking, pickling, drying, and even burying some vegetables. They hand ground their corn and wheat into meal and flour. They cooked their food in the fireplace using forks for meat, covering nuts and vegetables in the hot coals, baking bread and heating stew and soups in iron pots. Later the wood stove would accommodate cast iron skillets for frying and a "Dutch" cast iron oven for roasting meats and baking bread. Jams and jellies were made from wild berries, and honey was harvested from the bees. Recipes were developed of herbs, peppers, and vinegar to spice, cure, or marinate meat, and family secrets were handed down from one generation to the next, the best cooks known far and wide. Please visit our recipe section for ol timey country and southern recipes including baked and fried country ham, red eye gravy, southern fried chicken, and fried green tomatoes. Make Appalachian Traveller your choice for cast iron cookware, country cured hams, homemade jam, grits and cornmeal. You'll be glad you did. Contact Us | Bird Houses & Bird Feeders | Folk Art Food & Cookware | Home & Garden Decor | Mountain Folklore | Travel Info Copyright © 1998-2007. Appalachian Traveller, Inc. All Rights Reserved.