Cornbread

Cars of beauty and art:

 That '69 Chevy Camaro!
Now:
Cornbread, yes right now I am eating a bowl of my favorite foods, Cornbread and sweet milk. I was raised calling cow’s milk before it was sour as ‘sweet milk’, it is later buttermilk after it is churned.  I like cornbread with either one, but I think I prefer 'sweet milk’.  We never have butter milk around here anyway.
Every once and awhile mama would make what she called cracklins, and added them to the cornbread. She did that for Daddy he loved the cracklins. I think cracklins were small pieces of fatback fried crispy. In my opinion it messed up some good cornbread and I picked them out. LOL
Cornbread and milk is bland, but I love it. In the USMC I noticed the cooks baked big pans of cornbread, not as mama did in the iron skillet. But they cooked a ‘pretty’ cake of cornbread. I had to have some. BUT, but something was wrong. It was not mama’s cornbread, it was sweet. Where I came from that would have been a sin. LOL
Now here in the motor home, WE are faced with a cornbread mystery. Sherry always makes a great pone of cornbread.  She uses a 9” cast iron skillet. She also uses the recipe right off the bag. Once we had ‘weevils’ sneak into our cornmeal. So after that Sherry kept it in the refrigerator. So her cornmeal was thrown out in the refrigerator incident. 
 
On our first trip to the store she bought the usual Martha White’s self-rising corn meal. But something strange has happened. The first pone rose only about ¾ of an inch. Not even half its normal rise. She was disappointed when it came out of the oven. She assumed she had only used one cup of meal by accident. The bread was still very good.  Now today the same thing happened and she KNOWS she used 2 cups of meal.  What could be happening?  Any suggestions?

On the brighter side, reckon that means there are only <½ calories in a bowl full? Can I have another?  I love this stuff!
Nite Shipslog

I like it in a glass or jar too!
 (Pictures from the net!)