Cooked Goose

straight from the oven, served with a pat of butter. If you want an unusual, but distinctly Southern treat, crumble some cornbread into a glass of cold buttermilk, add a sprinkle of salt and pepper to taste.

    Ma Johnson’s Cornbread

    In large bowl mix:

    2 cups white, self-rising cornmeal
    ⅓cup flour
    ⅓ cup sugar
    ¾ teaspoon salt

    To dry ingredients add:

    2 eggs
    1 ¾ cups milk
    ¼ cup bacon grease, melted

    Mix just enough to moisten all dry ingredients. Overmixing will make the bread hard.
    Pour into greased, 10“ round pan and bake at 425 degrees for 20-25 minutes.

    Ma Johnson’s secret: Fry a few pieces of bacon in a heavy, cast iron skillet, remove the bacon, measure the grease and add it, hot, as the last ingredient. This greases and preheats your pan and gives the bread a wonderful, crispy edge. And most old-fashioned, Southern cooks swear by their cast iron skillets for flavorful cornbread.

About the Author

    G. A. McKevett is the author of five Savannah Reid mysteries: Just Desserts, Bitter Sweets, Killer Calories, Cooked Goose and the forthcoming Sugar and Spite. She loves to hear from readers and you may write to her c/o Zebra Books. Please include a self-addressed stamped envelope if you wish a response.