Genetic

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