The first meal I prepared this year was Hoppin’ John. A southern dish made with beans and a pork shank, amongst other ingredients. It is said that this dish brings prosperity and good luck for the year to come when consumed on January 1st. Im not superstitious, but I love traditions and it created a connection to my past, however small.
No hoppin’ John is completed (in my eyes) without cornbread for dippin’. Thankfully Fannie had several options. I decided to stick to the Yellow and most basic cornbread on account of my lacking motivation to venture to the grocery on a Sunday afternoon.
This recipe couldn’t be easier!
1 Cup flour
3/4 Cup yellow cornmeal
1 t baking powder
1 t salt
1 Cup milk
1/3 cup honey
4 T melted butter,
*(or 1/4 cup bacon fat or vegetable shortening, melted)
Preheat oven to 425. Grease the pan with shortening. Combine the flour cornmeal, baking powder and salt. Beat milk, eggs, honey and melted fat in another bowl. Add the wet ingredients to the dry. Pour into prepared pan and bake for about 20 minutes. Serve piping hot with plenty of butter and jam or honey.