50-3-95. State bread.

Code 1981, § 50-3-95, enacted by Ga. L. 2025, p. 206, § 3-2/HB 233, effective July 1, 2025.

This Code section became effective July 1, 2025.

Ga. L. 2025, p. 206, § 3-1/HB 233, not codified by the General Assembly, provides: “The General Assembly finds and declares that: “(1) The colorful history and traditions of the State of Georgia are inextricably associated with the food traditions of corn, and among the many legacies of this proud heritage is the delicious bread known as cornbread; “(2) Relied upon by indigenous people to sustain themselves, cornbread has transcended its humble origins to take a place of honor at such events as the Prater’s Mill Country Fair in Whitfield County; “(3) With thousands of participants and visitors, such celebrations include cornbread cooked on a wood-burning stove and served with collard greens and pinto beans; “(4) Corn is grown, ground, and made into cornmeal at historic mills like Prater’s Mill, Berry College Mill, and Ogeechee River Mill and modern mills like Southeastern Mills and Logan Turn-pike Mill; “(5) Cornmeal is then sold in stores and served in eating establishments throughout the state, and cornbread is enjoyed by young and old at home and in restaurants; “(6) Cornbread enjoys a singular stature in Georgia history and culture that is rivaled only by its undeniable appeal as a versatile and satisfying food; and “(7) Accordingly, it is abundantly fitting and proper that cornbread be designated as the official Georgia state bread so as to fully recognize the importance of this product to this state.”