A Memory in Every Bite

Story ID:	39
Written by:	Scott R. Lupo
Organization:	OurEcho
Story type:	Recipe
Location:	Phenix City Alabama USA
Year:	2005
Person:	Cynthia Lupo

Not all stories are told with words or pictures. In fact, this one is told with the taste buds. And even though it may lack eloquent words and phrases, its message is still just as articulate. And the best part - there's no need for a dictionary.

My mother's family has been cooking flat corn bread (corn pone) for over a hundred years. It's a part of not only who we are, but who we were. There's a bit of nostalgia in every crisp, salty bite. But to truly get the meaning of this story, you just have to taste it. So, I bring you this story courtesy of my mother, and her mother and her mother's mother. I hope you enjoy it as much as we do.

You will need:

A small non-stick frying pan
1/2 cup Aunt Jemima
1/4 to 1/3 cup water
cooking oil

Step 1.
Mix 1/2 cup Aunt Jemima self-rising corn meal and 1/4 cup of water (or enough to make a thin mixture) in a small mixing bowl.

Step 2.
Completely cover the bottom of the pan with cooking oil and turn the heat on high. When the oil is very hot, pour the corn meal mixture into the pan. It should be thin enough to cover the entire pan. Turn the heat down slightly.

Step 3.
The bread should begin browning immediately.

Step 4.
Lift the edges with a spatula and when the bread is brown, turn it over and brown the other side.

Step 5.
This should take about five minutes. The bread should be brown and crisp on both sides.

Step 6.
Serve with greens or just eat plain...