Mary -- My dad used to eat cornbread and sweet milk, too. He'd salt and pepper it! I have to admit, I tried it and liked it. Whenever he had some, I'd have some, but my favorite thing to do with leftover cornbread is the toasting and serving with sorghum thing. But you simply MUST cook enough for leftovers.

Every time we'd sit down to our usual Friday night supper of cornbread, beans and sliced sweet onions, my Dad would say, "There's no reason for people to go hungry in this world when such riches can be had for peanuts. ..." And he was right. Beans and cornbread don't cost much at all and they're wonderful food that nourishes in all ways.

Anyone know any songs extolling the virtues of beans and cornbread?

(By the way, I also think a hot oven and iron skillet are the key to great cornbread. Makes that nice crusty crunch on the outside, yellow ambrosia on the inside. I cannot imagine cornbread with olive oil, but ... I'm not yet such a crusty ol' toot that I won't give it a try. It's a darned site better for us than shortening. Though perhaps not nearly as tasty ... HA ... I'm so silly. Here I am talking about substituting olive oil for the shortening for health reasons, but I can tell you without question that as soon as that cornbread is out of the oven, it's gonna get clobbered with butter. What a health-hypocrit I am.)

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