Tuesday, July 26
I bake a fresh corn pone daily and sometimes I crumble it in ice old buttermilk or just butter me up a good sized piece while it is steaming hot with good butter, not margarine, and do not need another thing to go with it, that's my meal at times. Remember, corn pone goes good with lasses too. Then if it gets cold, which it never stays in my old iron skillet long enough to get cold, but at times it does, I just wet a good paper towel, place it around my piece of corn pone, sock it into the microwave and in a few seconds it has the same texture it did when it was fresh bakes hours ago. Oh, yeh, a little bowl of friend apples, and a piece of corn pone is lip smacking good, ain't that right, C. H. and Roscoe?