There is much to say about my grandfather (John Pack) and my hope is that it’s all said in a reality tv show one day that makes my entire family rich and famous. Until then I’m going to pass along to you, one of the finest things he has passed along to me.

Since I was a little boy, one my very favorite things to eat has been the cornbread prepared by most anyone in my family. It’s unique for a few reasons.
1. It’s NOT sweet. When I say not sweet, I mean it has NO sugar in it. It tastes NOTHING like a corn muffin.
2. It’s NOT YELLOW. When I say it’s not yellow, I mean it’s white. It’s made using white cornmeal rather than yellow.
3. It has only 3 INGREDIENTS and one of them is water. When I say 3, I mean 3….self rising flour and self rising white cornmeal + water.
Here is a picture of a piece of cornbread I made last week, sitting on top of
Rebecca and I visited Mamaw and Papaw at their home in Kentucky several years ago and one of my hopes was to learn how to make this beautiful bread myself. Papaw seemed reluctant to share but that’s really just how he is when he knows you want something:)
He launched into his timeless instructions…
Me: Hey gramps, how do you make your cornbread?
Gramps: Well, I just make it.
Me: Will you tell me how so I can make it myself?
Gramps: Well, ya heat a skillet up till it’s hot with some oil in the bottom and then you get your 60/40 mix nice and wet and pour it in. Cook it till it’s done and that’s about it…
Me: How much oil?
Gramps: A splash
Me: How hot should the oven be?
Gramps: Hot.
Me: Whats 60 / 40 mix?
Gramps: 60% self rising flour and 40% self rising WHITE corn meal.
Me: How much water?
Gramps: I told you, till it’s good and wet.
Me: Thanks?
For the next year or so I made it regularly, dialing the temperature, viscosity and ingredient ratio in to where I was comfortable sharing it with others. It’s funny because in the end, his instructions were spot on, it just took a while for me to understand them correctly. The perfect “pone” of cornbread is made using the following recipe.
* Put 3 tablespoons of vegetable oil in a regular sized skillet (cast iron preferred).
* Put the skillet in the oven and turn in up to 450 degrees.
* Put 1 cup plus 1 heaping tablespoon of White Self Rising Flour in a bowl
* Put 1 cup of White Self Rising Corn Meal into the bowl.
* Add 1 teaspoon of salt.
* Combine dry ingredients with fork.
* Add 2 cups of water.
* Wisk with fork until it’s like pancake batter. Add a bit more water if it’s too thick to pour nicely.
* Take the piping hot skillet out of the oven and put it on the stove top.
* Pour the batter into the skillet. (It should sizzle because it’s so hot)
* Put it back in the oven and cook it for about 20 minutes.
* Open the oven and spray the top of the bread with cooking spray and then close the oven and turn the broiler to high.
* Broil on high for 5 minutes to brown the top.
* Remove from oven and turn the skillet upside down onto the counter, the bread should pop right out.
* Spread butter on top of the entire top of the bread.
* Cut into triangles like a pizza.
* Serve to people you love and become instantly famous for feeding them one of the most delicious things they have ever eaten.
I’ve been making this bread for about 7 years now so I basically do it by eye the way I’ve always seen my family do it.
Today I decided to bend the rules….
Today I added three ingredients that transformed the bread into a delicious gourmet item that could be served alongside the stuff of kings!
Here is today’s recipe…
* Put 3 tablespoons of vegetable oil in a regular sized skillet (cast iron preferred).
* Put the skillet in the oven and turn in up to 45o degrees.
* Put 1 cup plus one heaping tablespoon of White Self Rising Flour in a bowl
* Put 1 cup of White Self Rising Corn Meal into the bowl.
* Add 1 teaspoon of salt.
* Combine dry ingredients with fork.
* Add 2 cups of water.
* Wisk with fork until it’s like pancake batter. Add a bit more water if it’s too thick to pour nicely.
* Add 1 small minced onion that has been sauteed
* Add 1/2 cup of finely chopped fresh parsley.
* Take the piping hot skillet out of the oven and put it on the stove top.
* Pour the batter into the skillet. (It should sizzle because it’s so hot)
* Put it back in the oven and cook it for about 20 minutes.
* Open the oven and spray the top of the bread with cooking spray and then close the oven and turn the broiler up to high.
* Broil on high for 5 minutes to brown the top.
* Remove from oven and turn the skillet upside down onto the counter, the bread should pop right out.
* Spread 1/2 cup of shredded cheese of your liking on top.
* Take the piping hot skillet and turn it upside down on top of the cornbread and leave it like that for about 3 minutes so the cheese melts perfectly onto the bread.
* Cut into triangles like a pizza.
* Serve to people you love and become instantly famous for feeding them one of the most delicious things they have ever eaten.

This is what it looked like right after I cut it. I’m serious when I tell you it was absolutely delicious. I would serve this version alongside lamb chops, Angus beef, rib roast, good pork chops etc…
So there it is friends, an actual eatable heirloom. You are now holding in your hands one of the finest and most deliciously satisfying recipes you will ever engage with (talking about the un-adulterated bread of coarse).
Enjoy!…and please comment on your experience, I would love to hear if you like it as much as my family does:)
Good Eating!


































