"Cornbread"

I love me some cornbread. I could eat it at every meal. The sweet cornbread is not my cup of tea, but yours truly will never refuse any cornbread. Picky is not my modus operandi. Maybe from working in the food biz all those years.

My Aunt Mad loved to eat her cornbread in a tall glass of buttermilk.

At my first job venue, we used to sell cornbread by the carloads. Mexican and corn sticks. Don't get behind on cornbread or rolls on a busy Sunday, or you'll never ketchup. Plus, the guests would howl for your scalp. Oh, yeah. And fried or baked chicken-not a good idea to ever run out.

So here's a good cornbread recipe for those who don't like it sweet.

2 cups Martha White self-rising cornbread.

2 eggs lightly beaten

dash salt

1 1/4 cups buttermilk

1/4 cup vegetable oil

1 8 oz. can cream corn

Easy, eh?

Heat oven to 400 degrees.

Heavily oil the inside of a black cast iron skillet. Heat the skillet in the oven for at least 5 minutes, while you mix the batter.

In a mixing bowl combine the meal, eggs, salt5, buttermilk and oil until well mixed. Stir in the corn and pour the batter into a hot skillet.

Bake about 30 minutes until golden brown.

P.S. If you want to make your own buttermilk, buy a large milk can from the dairy.

Pour 8 gallons of water ( 70-72 degrees ) into the milk can.

Add 8 lbs. of powdered milk.

Mix. Then add one quart of store bought buttermilk to the water and powdered milk. Allow to sit out over night. The next day it's ready.

Share with your friends and neighbors, because we're talking about a lot of buttermilk.

P.S. Be sure your water is 70-72 degrees. You may need a Taylor thermometer to check the temp. Bon appetit.