The Hub's Grandma Pat was famous for making oodles of pies for Thanksgiving. We are talking upwards of 115 pies! Granted, she had a large family with 39 grandchildren for which the Hubs is the oldest. In her living room a tree is painted across the entire wall and on each branch is a photo of each of her children with their spouse, followed by family photos of each of her grandchildren pictured with their families, branching off the corresponding parent.
When I first married into the family and met the Arizona side of the family, it helped to view the tree wall and to attempt to learn who went with who (I'm still learning)! There is also an accompanying scrapbook that serves as another great "cheat sheet" with information about each family accompanied by photos and names.
Isn't she adorable?
Last month, Grandma Pat passed away and I wanted to publicly thank her for raising such a wonderful family. The love and closeness this family experiences, despite the sheer number, amazes me.
Grandma Pat with her first grandchild
Two Christmases ago, my sweet mother-in-law Cindy, gifted me some of her families treasured recipes. I set about right away baking each recipe, thrilled to be able to replicate the Hubs' favorites. From the cornbread to the sweet Swedish Rye Bread to the Apple Dumplings and Pumpkin Bread- I absolutely love and treasure these recipes! They immediately became favorites. Talk about thoughtful gifts and we all know how much I adore recipes!
It is with permission, that I share, in memory of Grandma Pat Wilson, the most scrumptious cornbread recipe.
Grandma Pat's Famous Cornbread
Recipe from the Kitchen of Patricia Wilson
Ingredients:
1 cup flour
1 cup corn meal
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup sugar (now if the Hubs is making this, it is closer to 3/4 cup sugar)
1/4 cup oil (I have used coconut oil but the original recipe refers to vegetable oil)
1 cup milk
1 egg
Instructions:
Mix all dry ingredients. Add oil, milk and egg. Combine and bake at 450 degrees for 20 minutes or until light brown.
This is extra delicious served with Honey Butter!
