Guest Blog Post: On the Road with Rhonda & The Rage

My band and I are on a constant quest for food when we’re on the road.

We’re always on the look-out for incredible restaurants along the way. But one of the most amazing things is that fans and friends actually bring special homemade treats to us – many times “baked right with Martha White®.” One time, when we didn’t have time to stop, one of our favorite restaurants even delivered an incredible meal to the Martha White Bluegrass Express on the interstate!

But I have to say my favorite mealtime on the bus is a home cooked dinner. And that is usually beans and cornbread. Delicious and so easy to fix – even on the bus!

In the morning, I’ll put dry beans and a loaf of ham in the crock pot. When they’re tender and ready to eat, I bake up a package of Martha White Cotton Country Cornbread Mix — my personal favorite. Then I put in a pan of Martha White Sweet Yellow Cornbread Mix for those who prefer “sweet” cornbread. By the time we get out bowls, ketchup and slice an onion, both pans are hot and buttered.

We are truly blessed with great friends, fans and food on the road!

Rhonda Vincent: National Cornbread Festival

On Sunday, April 27, (Last weekend) my band The Rage and I boarded the Martha White® Bluegrass Express and headed to South Pittsburg, Tenn., for the National Cornbread Festival®. For me, it marked a special anniversary. My first performance at the National Cornbread Festival in 2001 was also the first time I was asked to perform by my friends at Martha White. It’s remained an amazing relationship!

The National Cornbread Festival is more than just another stop on our tour because the guys and I actually love cornbread almost as much as we love music and our fans! Once the Martha White Bluegrass Express rolled into this small, friendly Tennessee town, we sampled lots of great cornbread – and saw all the folks who have been there to greet us over the past 12 years.

My life has revolved around music since I was 5 years old playing with my family band in northern Missouri. And while I was learning to play a variety of instruments, I was also learning to cook from my mother and my grandmother. To this day I love to cook every chance I get.

That training was put to the test during one of my early visits to the National Cornbread Festival when I was partnered with Linda Carman for a special cook-off to raise money for a local charity. I’ll admit to being a little intimidated cooking on a stage before a bunch of people. But Linda made it easy – and fun – right from the start. We made Rhonda’s Ragin’ Cornbread that day – a simple cornbread featuring sausage, cheese and just the right spice. I’m still getting requests for the recipe years later!

Next year, we would love for you and your family to join us at the National Cornbread Festival. Or join us from home by adding a cornbread recipe to your family meals!