RRH

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Cornbread - Hard times recipe

From my Granny Cooksey - Isola, Mississippi

1 cup white corn meal (Martha White please)
1 1/2 cups AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 - 1 1/2 cups buttermilk
+ enough water to get to batter consistency

(no eggs = hard times because eggs were too useful for other things)

If using Self rising flour, leave out Baking Soda and Baking Powder as they are already in the SR flour mix.

Heat skillet then add bacon fat 2 Tablespoons

Add batter when oil is sizzling temp

cook at 390 - 400 degrees - If using a wood stove, only Granny knows when temp is correct. Thank the Lord for Gas or Electric ovens that you can set to correct temperature.

Cook for 30-40 minutes. Turn out on plate with a table knife under pone to keep it from steaming and getting wet as it cools.

Cut and eat with butter as soon as you can cut a wedge, or crumbled in soup, or crumbled into a bowl with peas, chopped onion and pea juice, or crumbled in a glass of milk, with a little chopped onion - eat with spoon.

Have had it this way at our house for so long, I turn my nose up at Cornbread made with an egg. And no sugar for me please.

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