Miss Ellie and I discussed this recipe as I ended my last visit. (See Two Good Women and Contentment)
“For good cornbread, the trick is to get hold of quality cornmeal,” I said.
She looked at me and smiled. “Follow me.”
We headed toward the covered porch where she pieces and sews quilts. As she reached to open the top of the freezer, I asked, “Did you find somewhere to buy in bulk?”
Miss Ellie pulled out a zip-loc bag and handed it to me. “We grind our own corn.” Oh my.
I thanked her profusely and drove straight home. Sam already had cajun red beans simmering on the stove, and made the cornbread within the hour.
Miss Ellie’s Cornbread
Pre-heat oven to 400 degrees.
1 c. cornmeal
1 c. flour
3/4 t. soda
1 t. salt
1 t. baking powder
2 T. brown sugar (makes a crustier edge than white sugar)
Combine thoroughly. Make a well in center of mix.
Add 2 eggs. Beat slightly.
Add 1 c. sour milk (I pour 1 T. cider vinegar in cup, then fill with milk and let set a few minutes.) Beat well.
Melt 1/4 c. lard in 8” iron skillet (or melt shortening) and pour into mix. Beat well.
Pour mix back into the hot, well-greased skillet. Bake at 400 degrees for 20-25 minutes until well-browned and crusty around the edge.