SOUTH PITTSBURG, Tenn. – From the line in Cornbread Alley the smell was sweet.
The treats that waited at the front of the line didn’t disappoint: Berry Cornbread, Mexican Cornbread and Cheesy Jalenpa & Ham, to name a few. A plate full of delectable indulgences for only $2 was the steal of the weekend.
The annual two-day festival featured a number of attractions, from the typical carnival rides to live music to a cornbread cook-off. Erin Renouf Mylroie from Santa Clara, Utah, won this year’s competition with her Crunchtastic Chicken Chipolte Cornbread with Avocado.
Of course, in South Pittsburg – home to Lodge Cast Iron – no festival would be complete without live cooking, which renowned camp cook Johnny Nix provided.
While the weather may have shortened the first day of the festival, it didn’t dampen the spirits of attendees or take away from the fun.
Many would argue that a true Southern meal wouldn’t be complete without a side of fresh, hot cornbread. After a few hours at the National Cornbread Festival, it’s easy to see why.
South Pittsburg is located along Interstate 24 west of Chattanooga, roughly two hours from Atlanta.
