Serve: Hot with buttered cast iron skillet (not plate—Mama’s rule: “Skillet soaks up tears!”). Never cold—chills mute the mountain.
Storage: Wrap tightly in beeswax wrap (not plastic—traps steam). Keeps 2 days on counter. Tastes better day 2!
Revive leftovers: Pan-fry 3 mins in bacon grease (no oil—oil = betrayal).
What to Make (Mama’s Holy Trinity)
Flatbread
Roll ¼-inch thick → bake 8 mins
Perfect for sopping bean juice
Pizza Crust
Press into skillet → top → bake 15 mins
Cast iron = crispy bottom
Cinnamon Rolls
Roll + cinnamon-sugar → twist → bake 22 mins
Sorghum syrup = caramel depth
Cultural Context
Born in the Ozark hollers where “flour” meant survival, this recipe marries Cherokee sooneese (cornbread) with Depression-era frugality. Mama sold loaves for 5¢ at the crossroads to feed her family after the bank took our land. True story: At my daughter’s christening, the caterer’s fancy sourdough sat untouched while guests fought over Mama’s loaf. The preacher whispered, “This is manna from the hollow.”
Pro Tips from Mama’s Kitchen
Dough test: Should spring back slowly when pressed (too fast = overmixed)
Crust color: Should glow like sunset (not pale—underbaked)
Yogurt safety net: Keep extra flour on counter—too wet? Add 1 tsp
Kid hack: Let them knead dough—it’s their favorite “cloud maker” moment
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