Tuesday, October 2, 2007


So, maybe my propensity for "cooking by feel" is genetic. My mom is constantly altering recipes, making them amazingly better, and then having to recall what she changed. And I catch myself doing the same thing all the time. Sometimes because I don't have the "proper" ingredients for a recipe (or more likely, just can't find them in my pantry) and sometimes just because I feel like it. There's a scone recipe in The Cast Iron Skillet Cookbook that I have never made exactly according to the recipe... and they're always great. Anyway, Great Gramma Sartor's "recipe" for corn bread reminded me of this particular trait I share with mom...

Corn Bread
Dehlia Sartor

I don't have a regular recipe for cornbread just do it from scratch. This is what I do. Beat 1 egg, add tsp salt & 1 cup milk then sift 1 1/2 cups cornmeal and 1/4 cup white flour and mix all together. I melt about 1/2 cup margarine and bacon fryings in the pan I take it in and pour that in your cornbread mixture. Mix well & bake between 1/2 & 3/4 hr. in a 350 oven. Wish you were close so I could show you don't know if I make it plain in writing. Good Luck. Mom

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