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Georgia lawmakers push to make cornbread the official state bread

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Published  January 31, 2025 8:40am EST
Georgia
FOX 5 Atlanta

The Brief

    • House Bill 14 proposes designating cornbread as Georgia’s official state bread, highlighting its historical and cultural significance.
    • Cornbread has deep roots in Indigenous cuisine and later became a Southern staple, evolving into various regional styles.
    • Supporters of the bill cite cornbread’s role in Georgia traditions, including its presence at events like the Prater’s Mill Country Fair.

ATLANTA - A new bill introduced at the Georgia State Capitol could soon give cornbread an official title: the state’s official bread.

House Bill 14, sponsored by Representatives Kasey Carpenter, Omari Crawford, Steve Tarvin, and Tim Fleming, highlights Georgia’s deep culinary roots and the long-standing significance of cornbread in the state’s history.

According to the bill’s text, cornbread has "transcended its humble origins" as a survival food for Indigenous people and now holds a "place of honor" at cultural events like the Prater’s Mill Country Fair in Whitfield County. The bill also notes that thousands of Georgians continue to enjoy cornbread as part of celebrations and traditional meals.

Cornbread’s Historical Significance

What we know:

Cornbread is one of the oldest breads in North America, with origins dating back to Indigenous tribes, including the Cherokee, Chickasaw, Choctaw, Creek, and Seminole. These groups cultivated corn as a staple crop and developed early cornbread recipes by grinding dried corn into meal and mixing it with water before cooking it over an open flame.

European settlers later adapted these techniques, introducing ingredients like milk, eggs, and leavening agents. The bread became a Southern staple, as the region’s warm climate favored corn production over wheat.

A Symbol of Southern Culture

Dig deeper:

Over the centuries, cornbread has evolved into several regional variations:

  • Southern Cornbread – Traditionally savory with little or no sugar, cooked in a cast-iron skillet for a crispy crust.
  • Northern Cornbread – Sweeter and more cake-like, often incorporating flour and sugar.
  • Mexican Cornbread – Made with jalapeños, cheese, and creamed corn for extra flavor.
  • Johnnycakes & Hoecakes – Thin, fried cornbread variations popularized by Indigenous and Colonial cooking.

Today, cornbread remains a beloved dish in Southern and soul food cuisine, frequently served alongside barbecue, greens, and chili. If passed, House Bill 14 would recognize cornbread as a lasting symbol of Georgia’s rich culinary heritage.

The Source

  • Information for the above story came from Professor Torbert's Orange Corn and the Institute of Culinary Education (linked above). 

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