Fried leftover corn bread is often part of breakfast in the Appalachian town of Helvetia, West Virginia, where food is never wasted.
Fried Corn Bread with Ham
This recipe proves that, sometimes, leftovers make the best breakfast of all.
Yield: makes 1
- 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.