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Throughout the Great Depression and World War II (1930-1945), cornbread was a dependable and affordable food across Southern and Appalachian regions, featuring prominently in home and military cooking. Its quick preparation and satisfying taste made it a common side to barbecue and holiday dinners, embodying both Southern tradition and wartime frugality. This cornbread recipe recalls the pragmatic and celebratory roles food played in these intertwined American cultural and historical contexts.