Soup Beans must have old fashioned southern cornbread. I taught my daughter-in-law the way that I was taught. Without measuring spoons or cups and by sight and feel. She did an awesome job. I had two big pieces.

1.Preheat the oven to 375 degrees

2. Put a rounded scoop of Crisco in an iron skillet, about the size of a rounded tablespoon. Place the skillet into the preheated oven.

3. In a medium bowl pour a pile of corn meal and a pile of self rising flour of equal size.

4. Add 1 egg

5. Add salt poured into a finger measure of approximately 1 teaspoon. (Sheila is demonstrating in the above picture)

6. Add enough milk to make a batter that is similar to cake batter in consistency.

7. Pour the batter into the hot skillet with the hot oil. This should sizzle a bit when you pour it into the skillet.

8. Place the skillet back into the oven and bake until golden brown and when a toothpick is stuck into the middle of the loaf and comes out clean.

9. Turn the bread out onto a plate. The bottom is the top on the plate.

Another Hippy Weekend Success!!!!!