#CORNBREAD 

Cornbread
#8 Cast Iron Skillet
3 tablespoons oil, shortening or lard
1 tablespoon Bacon Grease (if you have it on hand)
1 cup Yellow Cornmeal
1/2 cup all purpose Flour
1 teaspoon Salt
1/2 to 1 teaspoon Baking Soda
1 tablespoon Baking Powder
1 cup Buttermilk
1/2 cup Milk
1 Egg
Preheat the oven to 425 degrees F. Place the oil and bacon grease in your skillet and put it in the oven to warm. In the meantime, in a large mixing bowl add the cornmeal, flour, salt, baking soda and baking powder. Whisk to incorporate the ingredients. Then add the buttermilk, milk, egg and the oil from the skillet. Stir together and pour into the skillet. Bake for 30 minutes until the center is done. Serve with butter for extra yumminess.
Thickened Stewed Potatoes
2 cans whole potatoes
1 teaspoon Bacon Grease (if you have it on hand)
3 tablespoons Butter
Fresh cracked Pepper
2 tablespoons all purpose Flour
1 cup Milk
Open the canned potatoes and place into a pot with the juice from the cans.
(If you have time you can peel a few potatoes and chop into big pieces. Boil them for 10 minutes to precook them) Heat on medium and add the bacon grease and butter. In a small glass whisk together the milk and flour to make a slurry with no lumps. Pour into the potatoes and bring to a boil while stirring. The sauce should thicken within a minute or two. Turn the heat off and add the Pepper to finish. Serve immediately. If you are unable to serve the potatoes and the sauce thickens too much just add a little more milk and heat to loosen.