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Breads & Sweets

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Gullah Home Cooking the Daufuskie Way
Gullah Home Cooking the Daufuskie Way

By Sallie Ann Robinson

Published 2003

  • About
Baked goods were always a treat when we were coming up on ’Fuskie. We had store-bought bread only on the days following our monthly trips to Hilton Head Island or Savannah. Most came from the Sunbeam day-old bread store in Savannah, where we paid a dollar to fill a big brown paper bag with white bread, rolls, and snack cakes.
The rest we baked ourselves in Momma’s woodstove. And most baking took place on Sundays. Momma would make two pans of cornbread to last into the week. Almost every Sunday, she would also bake a pie, cobbler, or sweet bread. The variety rotated with the seasons.

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