What Does The Lilly Shift And Southern-Style Cornbread Have In Common?

Two words:  Simple style.

Cornbread is wildly popular in both Northern and Southern regions of the United States.

“In fact, both the south and the north take credit for it,” said a spokesperson for Mountain Air Cabin Rentals, “but there are two things we know for sure.  One, cornbread does have roots in Colonial times.  Two, the South and North make, and serve, it very differently.”


Southern-style is made completely from corn meal.  

It doesn’t include any wheat, as opposed to the North where flour is often included as an ingredient. It’s also usually made with buttermilk, and sometimes you’ll even see sour cream as an ingredient.

The texture of Southern cornbread is dense, dry and crumbly, and It’s always  made in a skillet (preferably cast-iron) , which makes it even crunchier.

Then it’s served alongside some humble–but yummy–foods like red beans, rice or collards.


Northern-style is almost like a cake. Flour’s included, it’s made with milk, there’s sugar and sometimes other sweeteners like honey or molasses.

It can  be served as a side to anything, whether beef or even spaghetti–or it might even become a cake. In fact, one of the favorite Northern desserts is peach-upside-down cornbread cake; the “upside-down” part includes a syrup made brown sugar and honey–and then it’s usually served with whipped cream.

Now about the Lilly Shift- when socialite Lilly Pulitzer opened an orange juice stand. She had a few simple and plain sleeveless dresses; the only adornment was the colorful fabric scraps from which is was made. Soon, people were clamoring for it, so it became a staple of sorts–in fact, Former First Lady Jackie Kennedy wore one on one of her photo shoots.


Like cornbread?  Do you prefer Southern-style or Northern-style?  You’ll see some recipes that seem to combine elements of both the south and the north, probably to appeal to both stastes.

If you want it to be exactly authentic, stick to the guidelines, as in this authentic Southern, skillet-made cornbread, courtesy of Feast and Farm.


  • 2 cups self rising cornmeal–don’t use just plain cornmeal
  • 2 eggs (or you can use 1 egg if it’s extra large)
  • 2 tbsp. vegetable oil
  • 1/4 cup vegetable oil IF skillet is cast-iron, but if you aren’t using cast-iron, grease the skillet with a non-stick cooking spray, and don’t preheat.
  • 1 3/4 cups buttermilk or regular milk


  1. Preheat the oven to 400 degrees. (Remember, don’t preheat if it’s not cast-iron)
  2. If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet. Place over high heat on your stovetop while you prepare batter.
  3. Pour cornmeal into bowl and add oil, egg, and buttermilk.
  4. Drop small amount of batter into skillet. If it sizzles immediately, pour remainder within one inch of top.
  5. Transfer skillet from stove to oven.
  6. Bake 25-30 minutes or until golden

Mountain Air Cabin Rentals

The history of this culinary delight is alive and well in Pigeon Forge, Tennessee, where Mountain Air Cabin Rentals even has a group of cabins located not far from that downtown area.

Just a short trip away, Mountain Air Cabin Rentals, with locations in Pigeon Forge and neighboring Gatlinburg, offers perfect locations to indulge in southern food classics while enjoying the comfort and grandeur of the Smoky Mountains. Whether you are planning your next family vacation or a romantic getaway, consider a trip down to Gatlinburg and a stay in an inviting cabin.

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