As a kid I spent some time on my grandparent’s farm in the coalfields of Southwest Virginia, Buchanan County. Little Prayter. My grandmother died in 1968, so most of the memories are from 58-68. I distinctly remember the corn bread they (my grandmother and an aunt) made in a cast iron skillet on a huge wood fired stove. I have that skillet, and would love to figure out the cornbread recipe. It was made with coarse white cornmeal, had a real nice crunchy crust, and it wasn’t too dense and they got some rise on it (probably 2”). My mother always made her’s with buttermilk, as have I, but grandmother’s (Mammy) had a different, unique character — it may have been made with water instead of milk or buttermilk. I’m fairly certain it had no flour or sugar. It wasn’t cake-like, in fact, the other end of the spectrum.

Is anyone familiar of such style of cornbread? I’d love to gain insight from anyone who is. They cooked a lot of soup beans too. But I think the cornbread was almost a daily occurrence. Hoping to hear from someone who knows what I’m talking about!