today's dinner couldn't be easier!

[Kitchen Witch]

I like to make "extra" may times when cooking. It's nice to make too much because there is so much you can do with it. Not only that - but it makes another meal or two quite easy to assemble.

I've got leftover cooked chicken that I froze from one of last week's dinners. I'll make a cream gravy, sour cream mashed potatoes, steamed carrots and an authentic southern corn bread recipe.

The worse part of today's meal is making the cornbread!

The recipe has been handed down and handed down. I got it from Auntie B - she was a wonderful addition to our extended family. I'm posting many of her recipes and others from our family in one of my groups THOSE WONDERFUL COMFORT FOODS at our sister site:

www.foodpals.com

Aunt B?s Cornbread

One thing about Auntie B - she made everything HOMEMADE! No mixes for her! She fit in just fine with our family - because that is how we are.

Preheat your oven to 400* F. Place ¼ cup bacon drippings (oil will not give the same flavor!) in an 8-inch cast iron skillet and place in oven while making the cornbread.

In bowl, combine 2 c. white cornmeal, 1/3 c. flour, 1 ½ T. baking powder, 1/8 T. baking soda (which you omit if using regular milk instead of buttermilk), ¼ T. salt and a grind of black pepper; whisk well.

Add ¾ c. buttermilk and mix well.

Remove skillet from the oven - be sure the skillet sides have also been greased (use waxed paper to rub around skillet before placing in oven).
Remove all but about 2 T. of the hot bacon grease from the skillet. Be sure it is very hot but not smoking!

The corn bread batter should be the consistency should be like a thick pancake batter. Use up to ¼ c. additional buttermilk to achieve the right consistency. If by any change the batter is too thin, add more cornmeal.

Sprinkle a bit of dry cornmeal in the bottom of the skillet and pour in the batter. Return to oven and bake for about 25 minutes or until golden brown. The consistency of the batter will effect the baking time.

When done, remove from oven and flip the cornbread onto a board and slide back into the skillet; return to the oven for another 5 minutes.

If it sticks to the skillet, just run a knife around the edges and shake the pan. If it still refuses to come out of the pan - do not flip. Cool in pan 10 - 15 minutes before removing.

This makes a nice-sized cornbread - not too big and not too small.