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
- Fry corn bread in bacon fat until crisp and golden. Add ham to the skillet and heat through.
- Serve with maple syrup.