MAKES 1

Fried leftover corn bread is often part of breakfast in the Appalachian town of Helvetia, West Virginia, where food is never wasted.

1 slice Mary Hicks's Corn Bread
1 tbsp. rendered bacon fat
1 slice country ham
Maple syrup

1. Fry corn bread in bacon fat until crisp and golden. Add ham to the skillet and heat through.

2. Serve with maple syrup.