Saveur

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.

This article was first published in Saveur in Issue #5