BSA Troop 31

Nashville, Tennessee

“It is far better for a scout to eat a burned pancake that he cooked himself than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Southern Corn Bread

(Serves 8)

Ingredients:

2 cups Corn Meal
2 1/2 teaspoon Baking Powder
1 teaspoon Salt
4 tablespoons Flour
1 cup Milk
2 Eggs
2 tablespoons Cooking Oil or Bacon Drippings

Directions:

1. Mix the corn meal, baking powder, salt and flour.
2. Add milk and mix.
3. Pour into a greased muffin pan or cupcake holders or onto the greased bottom of a Dutch Oven.
4. Bake 20-30 minutes in covered oven.