My Kentucky Kitchen

Laura FrantzUncategorized

Here are 2 simple recipes passed down from my great-grandmother, Louise, a Kentuckian who farmed just down the road from where we live now. I think of her often as I’m in my kitchen. I sometimes wonder what she’d think of me in this tiny cabin a hundred years later making her cornbread and fried apples?


1 egg

1 cup buttermilk

1 cup self-rising cornmeal (I use White Lily)

2 tablespoons bacon grease or vegetable oil


Beat egg with wire whisk and add buttermilk till well blended. Stir in cornmeal. Add grease or oil and stir till mixed well. Pour into small, greased cast iron skillet (a loaf pan will do). Bake 425 for 20 minutes or till golden brown. Slather with butter.


4 good cooking apples (Granny Smith works well)

1/4 cup brown sugar

1/4 cup butter

1 teaspoon cinnamon

pinch salt


Peel, core, and slice apples like you would for pie. Melt butter in large skillet. When butter is melted, add apples. Mix in pan to coat all apple slices. After a couple of minutes, sprinkle with brown sugar, cinnamon, and pinch salt. Continue stirring at intervals till apples are desired softness and somewhat carmelized.