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Unfurling the Martha White self-rising cornmeal hot rize mix, a gentleman prayed that it was enough to make some cornbread over the weekend.

Thankfully, the cornmeal poured out was just over 2 cups.

“That’ll work,” he said.

As the temperatures began to dip as of late, the gentleman had a hankering for some hot cornbread and soup or chili.

Since chili wasn’t in the cards, the gentleman whipped up some green bean, okra and potato soup.

The soup came together nicely for the gentleman, and letting it cool on the stove, he got to work on the featured item of the meal – the cornbread.

Rapping a couple tablespoons of bacon grease into a cold cast-iron pan, the gentleman slid the pan into a 450-degree oven.

While the grease was heating up, the gentleman cracked an egg and dropped it into the empty bowl.

He then poured a little bit of whole buttermilk and mixed both together.

Then, came the cornmeal and a pinch of baking powder, to help with the rising of the mix.

He added some salt as well.

Pouring the buttermilk and mixing until the batter was nice and ready, the gentleman waited for the grease to finish heating.

Determining that the grease was ready, the gentleman poured just a little bit more buttermilk to help loosen the mix.

He then poured a tad of the grease into the mix, and heard the best sound – a sizzle.

Mixing the grease into the batter, he then poured the batter into the hot pan with the grease.

Some 25 minutes later, the gentleman was in heaven with a butter-basted piece of cornbread and soup.
What are your favorite, easy dishes to whip up during the cold months?

Email a description to andrew.garner@atmoreadvance.com.