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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Grandma Ford's Cornbread Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 cup Stoneground Cornmeal
1 cup regular Flour
2 T Sugar
1 T Baking powder
1/2 tsp Salt
1 Egg
1 cup sweet milk or Buttermilk
1/4 cup Oil

Directions:
Directions:
Preheat Oven to 425ºF
Mix all together. "Do not beat it to death"
Pour into a greased 8" HOT cast iron skillet.
Bake for 20-25 minutes until Golden Brown

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep 3-10 minutes Bake 20-25 minutes
Personal Notes:
Personal Notes:
Rhoda Smith Ford my paternal grandmother was married to Homer Ford Sr. They had 10 children, my father was his father's namesake but they all called him June (as in Junior, no he wasn't born in June,) "Catherine, Bess, Homer, Jack, Paul, Sam, Dora Nell, Dora Twin, John, Maxine , She was a short little woman and like many southern women she was strong and self reliant. If we messed up she would get madder than a hornet we would all run.
My memories seem to be her cooking from early morning until mid afternoon. and eating oatmeal with canned milk and brown sugar for sweetin'. Food was always good and plentiful, if you went hungry at grandma's house it was your own fault. She was an amazing woman who raised a passel of kids and managed a larger passel of grandkids with aplomb.
There was Cornbread at every lunch and dinner. My dad was even known to crumble the corn bread, sprinkle with sugar and pour milk over it and eat it like breakfast cereal as well. He taught us all to do this as well.

 

 

 

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