We just finished reading Where the Red Fern Grows by Wilson Rawls. It was such a great book about a boy growing up in the Ozark Mountains in the 1930s. His mother cooked some of the meals I grew up on in rural Tennessee. When Billy, the boy in the story, talked about eating cornbread it made me think of the cornbread my grandmother used to make every Sunday for our family’s dinners. She would make it in her iron skillet before church and cover it with a tea cloth to await us at dinner time. I loved to crumble my piece into my pinto beans and top it with stewed tomatoes. It was a Southern delicacy.
So, for our Where the Red Fern Grows book club, I thought it would be fun to teach the kids how to make traditional old-fashioned cornbread. The kids enjoyed mixing the ingredients and listening to the sizzle of the cornbread as it was poured into the skillet. And, of course, the most fun was everyone got to try old-fashioned cornbread. (We even made homemade butter to go on top.)
Old-Fashioned Cornbread Ingredients