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CONTACT: Dilcy Windham Hilley
                        Vice President Marketing/Communications                      

                        800-458-8085 or

Birmingham, Ala.---If you weren’t raised in the South, bless your heart, there are a couple of things you should know about grits, cornbread and the Southern delicacy known as potlikker.

First, let it be known that grits is a singular noun. “This grits is hot.” “This grits is good.” Grits never “are.” If your grits is not good, then add some butter, salt and pepper. If your grits still is not good, then the cook is not good either, which is rare.

Though the use of grits as a singular noun may sound peculiar to the ear, it is nonetheless correct, much like, “This corn is good,” or “This okra is breaded just right.” So grits is good, and this is a proper pronouncement, not a grammatical misstep.

Let us now consider the qualities of cornbread. Real Southern cornbread does not, under any circumstances, excuses or recipe flaws, contain sugar. Good Southern cornbread simply is not sweet. Should you happen upon a chunk of the golden goodness that is sweet, feel free to complain loudly to the cook, who is sure to have been raised somewhere other than the South, bless his heart.

Now potlikker is a true Southern delicacy. It is imperative that you sample it during your visit here. Potlikker is the greenish brew that drains from fresh cooked turnip greens. The primo potlikker is found at one of dozens of steam tables around the area, not in white tablecloth dining rooms, where it is best not to bring up the subject at all.

Ask for a cup of potlikker and take that warm wedge of cornbread (no sugar), crumble it up in the cup, and eat it with a spoon. It is equally acceptable to dip your cornbread sticks in potlikker. Do not hesitate to enjoy cornbread and potlikker any way you want to eat it. It is very close to heaven and is not considered a social misstep.

Cornbread (not sweetened) is also delicious when it’s crumbled into a cup of buttermilk. Local meat-and-three diners* will be happy to fill your order.

*Meat-and-three diners are known for their low prices and generous servings of a meat with three fresh vegetables of your choosing.


Vickie Ashford
phone: 205-458-8000
Dilcy W. Hilley VP Marketing/Communications