My grandpa never drank milk. For as long as mom can remember, he crumbled a piece of cornbread in a tall glass of milk every day at supper, and ate it with a spoon. When I was younger, my grandma had a wood burning stove that she used to bake the best biscuits and cornbread. She would put a large chunk of lard in a cast iron skillet, and melt it in the old wood stove before she filled the skillet with the cornmeal mixture.
- 1 egg
- 1¼ cups evaporated milk or whole milk
- ¼ cup vegetable oil
- 2 cups self-rising corn meal
- Preheat oven to 450°F. Grease skillet with vegetable oil and place in the oven to heat. Lightly beat egg in mixing bowl. Add milk and oil. Stir in corn meal. Mix well and pour batter into prepared pan. Bake 20-25 minutes or until golden brown.
YIELD: Makes one 8-inch skillet