CORNBREAD

The bone and leavings from the Thanksgiving spiral cut ham were going to be thrown out as we did the cleanup. NO! says I. I'll take it. And so I brought it home and put it in the vegetable drawer of the frig and almost forgot about it. Soup for Wednesday night church supper reminded me.

Bean soup and cornbread are part of my childhood. When I go to Indiana, my sister always makes it for me. When it comes to making the cornbread we peruse all of her cook books and recipes on the Internet looking for the one that comes most closely to that childhood taste memory. Mom's best friend, Mildy, made it by look and feel. Handfuls of flour, bigger handfuls of corneal, salt, baking powder, an egg milk. It was the best cornbread ever, made in a cast iron skillet, not sweet, not too raised, but not flat either. It is my standard for corn bread.

At the grocery yesterday there were little corn muffin loaves. Looked good. Bought them and took them to church with the bean soup. YUK! Too much sugar. Tasted like a cupcake. Had the texture of a cupcake. I was appalled. Ruined my already not great soup.

There was soup left over which I brought home. Got out my smallest cast iron skillet, took from the frig the bag of Aunt Jemima self-rising white cornmeal mix, which I had purchased shortly after Thanksgiving, and read the recipe. The cast iron skillet just fit into the toaster/convection oven and so I put the oil in it and set it at 425. Mixed milk and egg into the mix -- NO SUGAR. When the skillet and the oil were really hot, I swirled the oil all around to coat the bottom and the sides and then poured it into the batter. Sizzle, sizzle, sizzle. Then back into the oven for 17 minutes.

When I took the skillet out, it was corn bread. Slightly rounded and golden on top and pulled away from the sides. Turned it out on a cooling rack to cool without getting bottom soggy. Perfect! It is the cornbread of my childhood. Perfectly even, dense-ish, texture, NOT sweet, golden on top, perfectly golden on the bottom. I have found the recipe! Now if I could just learn to make the bean soup of my childhood the way my sister does ......