Cornbread, Two Ways

(by Ashley Rodwell)

Small-batch, old-school method:

1 c. yellow Cattail cornmeal

1/4 c. sugar

2 T. flour

1 egg, beaten

Crisco for frying

Mix cornmeal, sugar, flour, and egg. It should be the consistency of pancake batter.

Heat Crisco in a cast-iron pan.

Drop in spoonfuls of batter, and cook until golden brown on one side, then flip and brown the other side.

Modern method:

1 box Jiffy corn muffin mix

1 egg, beaten

1/4 c. vegetable oil

1/4 c. sugar

1/2 c. milk

1 small can creamed corn

Preheat oven to 400 F.

Mix all ingredients and pour into a greased muffin tin or 8- or 9-in. pan.

Bake for 15 – 20 minutes, until golden brown and a cake tester comes out clean.

(Read Southern Exposure, the story that accompanies this recipe.)