Javins & Young Family Cookbook

Ingre­di­ents:
3 cups corn yel­low or blue corn meal
2 Tbs corn grits
1/2 cup wheat germ
1 Tbs bak­ing pow­der
1 tsp salt
2 1/2 cups but­ter milk
2 eggs
1/4 cup oil
2 Tbs honey

Prepa­ra­tion:
Tune into the Grand Old Opry or put  any old time music with banjo and fid­dle on the turn table. Pre-heat oven and large cast iron skil­let to 425F. Get out two “big enough bowls” for wet and dry ingre­di­ents. Mix wet ingre­di­ents in one bowl and dry ingre­di­ents in the other. When the oven and pan are hot, mix the wet mix into the dry mix and stir. Pull the hot pan out of the of the oven and pour enough oil into the pan to cover the bot­tom. Pour the bat­ter in and bake for 20–25 minutes.

Enjoy with beans and greens.

Note: I vary this recipe every time I bake it.  Be a math cook — sub­sti­tu­tions,  addi­tions, sub­trac­tions and mul­ti­pli­ca­tions are allowed and encouraged.