2 cups cornmeal
1 tsp. baking soda
1 tsp. salt
Buttermilk

Mix together, using enough buttermilk to make a soft dough. Bake in greased quince pan at 425 degrees until done.

2 cups sifted flour
6-7 Tbs. shortening
3 tsp. baking powder
1 tsp. salt
2/3 cup milk

Sift together flour, baking powder and salt into bowl. Add shortening and cut with pastry blender or fingers until the texture of corn meal. Add half of the milk and mix lightly. Add remaining milk a little at a time to make a light dough. Turn out onto floured board and knead as little as possible forming dough into a ball (handling causes tough biscuits). Flour hand and press dough out on board. Pinch off size of biscuits wanted, roll into a ball, flatten slightly and place each biscuit on a greased baking pan. Bake 12 -15 minutes at 450 degrees.

Note: Dough may be rolled out and cut with a biscuit cutter if desired.

(This is not an actual recipe, I’ve just watched Granny, Mom and others and this is what I can remember)

1 egg
1 box cake mix (any flavor)
1 can pumpkin

Preheat oven to 350 degrees. Mix egg, pumpkin, cake mix together (add a little water if too thick). Add 2 spoonfuls to each muffin cup. Bake at 350 degrees for 20 – 22 minutes. Makes 12 muffins.

2 cups corn meal
1 tablespoon shortening
2 tablespoons milk
Boiling water
1 egg, beaten
1 teaspoon salt

Place corn meal in a bowl, pour in enough boiling water to moisten, stirring all the while. Add shortening, stir and let cool. When cold, add egg, milk and salt. Bake in greased muffin tins at 350 degrees for about 20 minutes, or fry on the griddle.

2 cups white meal
1 cup flour
1 Tbsp. sugar
1 teas. Salt
Milk, sweet
4 teas. Baking powder
1 egg

Combine all dry ingredients, and then add egg and enough milk to make thin batter. Pour in hot well greased bread pan or corn stick pans. Bake until brown in a hot oven.

Note: this is my adaptation of the original recipe as follows: I do not use any flour, I use self rising cornmeal thus eliminating the salt and baking powder, I never put sugar in corn bread (UGHHH) and buttermilk is sooooo much better to use. Also if you have a cast iron skillet that you can use for nothing else it will soon get to where your cornbread will never stick. Just make sure you never let water touch it, just wipe it out and store it till next time.