As followers of Christ, we often suffer not because we are out of God's will but because we are in it, not because we lack faith but because we have faith. We suffer not because we need to be filled with the Spirit but because we already are. Stronger faith does not mean less suffering, but more suffering means stronger faith. Far from calling our faith into question, our afflictions result in our becoming more and more like Christ Himself.

D.R. McConnell

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1	c	Flour
1	c	Cornmeal; (preferably white)
2	tb	Sugar
4	ts	Baking powder
1	ts	Salt
1	c	Milk
1/4	c	Oil; (Granny used melted lard)
1		Egg; beaten

INSTRUCTIONS

My Granny was a mountain woman from the heart of the Appalachians. She
cooked three huge meals a day, and she made corn bread every
day...sometimes twice a day. I formulated this recipe from watching her
make bread. She never measured anything, so one time I made her stop and
let me measure what she was doing. I then cut that amount in half.
She baked her cornbread in a big cast-iron skillet in a wood stove. Here's
my adaptation of what Granny made....
Preheat oven to 425 degrees. Put about 1 teaspoon bacon drippings in an 8x8
pan, and put it into the oven to heat.
In medium bowl, combine flour, cornmeal, sugar, baking powder, and salt.
stir in remaining ingredients, beating by hand JUST until smooth. Batter
will still be lumpy.
Pour into hot, prepared pan. Bake for 18-22 minutes, or until done in
center. Immediately remove from pan, and cool a little. Cut into nine
squares.
Posted to EAT-L Digest  by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Mar
13, 1998

A Message from our Provider:

“Don’t put a question mark where God puts a period.”