Corn Bread

I grew up eating corn bread that my Mother baked daily in a cast iron skillet for my Daddy. We always ate it warm with butter. Cold, it was wonderful crumbled in milk. My husband likes to eat it with honey. I have been using this recipe for years now, and it is my favorite even though it isn't quite how Aunt Lessie taught us to make it.

1 cup yellow corn meal

1 cup flour

2 Tablespoons sugar

1 Tablespoon baking powder

1 teaspoon salt

1/3 cup cooking oil

1 egg

1 cup milk

Combine dry ingredients in blowl and mix well. Blend in oil and egg beaten together with milk. Pour into 8" skillet, and bake in preheated oven 400 F for 25 minutes.

Tartar Sauce

Try:

1 cup mayonnaise

1/2 cup chopped dill pickle

1/4 cup chopped onion

2 Tablespoons chopped capers

Orange Vinaigrette

Used this on a salad of fennel (sweet anise), pieces of persimmon, chopped parsley, lettuce, and chopped almonds.

ORANGE VINAIGRETTE:

1/4 c. fresh orange juice
1 tsp. Dijon mustard
1 tbsp. red wine vinegar

1/2 c. mild olive oil