White Trash Cooking

White Trash Cooking a cuisine of N. America which is important because of the large numbers of people who practise it, and because it has been so eloquently described by Mickler (1986, 1988):

If someone asked me what sets White Trash cooking aside from other kinds of cooking, I would have to name three of the ingredients: saltmeat, cornmeal and molasses. Every vegetable is seasoned with saltmeat, bacon, or ham. Cornbread, made with pure cornmeal is a must with every meal, especially if there’s pot liquor. It’s also good between meals with a tall glass of cold buttermilk. And many foods are rolled in cornmeal before they are fried. Of course nothing makes cornbread better than a spoon or two of bacon drippings and molasses. For the sweetest pies and pones you ever sunk a tooth into, molasses is the one ingredient you can’t find a substitute for. And a little bit of it, used on the side, can top off the flavors of most White Trash food, even a day-old biscuit.