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Stella Luna’s cornbread I don’t think my mother ever had this written down, but this is how she taught me to make cornbread. It’s so much better than a mix – and not much harder. I remember it, hot and crusty, broken into a plate brimming with pinto beans, or simply crumbled into a cold glass of milk for an easy Sunday night supper. 1 cup corn meal (Stella used yellow) 1 cup flour 3 tsp. baking powder 1 tsp. salt 1 egg Milk -- she never did measure it. I was to judge by looking at the batter. Over the years I’ve decided it takes a little more than one cup of milk. Mix all that together. (Don’t use a mixer. Just stir it with a fork or spoon.) Meanwhile in a 8 or 9” cast iron skillet, be heating some bacon grease. No measure on this, just be sure the bottom of the skillet is covered. (I’ve learned vegetable oil, even olive oil will work.) It should be VERY hot. Swirl it around in the skillet some to be sure the sides are coated too. Then pour it into the meal and flour mixture and stir four or five times. Pour it all into the hot skillet and bake 20 – 25 minutes at 400 degrees. When it’s done, turn it upside down on a plate and slice into wedges. Mary Ruth Luna Sparks