Z’s Family Cornbread
My mom has been making this cornbread for years. I think the recipe actually came as part of a grade school project when I was in the third grade. I don’t know who to credit; I just know it’s delicious and it goes wonderfully with the soup.
3/4 c. cornmeal
1 c. flour
1/4 c. sugar
1 tablespoon (T). baking powder
3/4 teaspoon (t. ) salt
1 cup milk (1 1/4 for buttermilk)
2 T. shortening
Mix ingredients and pour into greased baking pan.
Bake at 425 for 20 minutes.
Decorate your altar and/or table with vines and miniature squash and light candles of orange, purple and yellow. Raise a glass of wine or beer and give thanks for the second harvest.