In a recent promotion for her cookbook “Good Lookin’ Cookin’,” which she co-wrote with her sister Rachel, Dolly reminisced about the influence of their upbringing on the recipes in the book.
One notable dish, her mother’s Skillet Cornbread, holds a special place in their family history, with Rachel learning to make it at the age of five.
The Jolene singer wrote: “It’s one of my favorite dishes, period.
“If I’m making potato soup – Mom called them soup taters – or if I’m making a big ol’ pot of big white beans or pinto beans, you definitely have to have a skillet of cornbread with it. It.”
She added, “We lived on a farm and grew our own corn. We had fresh corn on the cob (roast ears, as they call them), cream style corn that we scraped off the cob, and we scraped that too. corn when it dried in the winter, and Dad would take it to the grist mill to grind it into cornmeal.
Food has always played an important role in the Parton family dynamic, connecting them through shared meals and cherished memories.
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