Cornbread: Jiffy (added 1/2 cup all-purpose flour, 1 tsp baking soda, two eggs, and one cup buttermilk, about three tablespoons of bacon drippings preheated in cast iron skillet). Baked for about 20 mins at 400 degrees.
SKILLETS: Restored Lodge Chicken Fryer (cabbage) and restored Lodge SK #5 (cornbread)
