Cove Creek

Susan Shelton, originally of Elizabethton, Tennessee, says the exact origin of gritty bread is a mystery in her family.

Her great-grandparents made it in the late 1800s in the Carter County, Tennessee, community of Cove Creek near Roan Mountain.

The bread itself is ground fill corn mixed with a little baking soda and buttermilk until it made a thick batter poured into a pan that was preheated with lard and bacon grease.

It doesn't rise, and so it's basically two crusts put together with a little gummy stuff in the middle.