MORE GAULT DESCENDANTS to the HOMESTEAD

Derrick and Cindy Gault Jewel First Visit to Homestead

On Sunday, October 25th Brian and I gave Derrick and Cindy Gault Jewel their first tour of the old Gault Homestead on a cool and rainy day with Derrick's mother, Cindy is a descendant of Benjamin Taylor Gault.  We served a delicious remembrance of traditional, pioneer food.  Here it is for the making:  Start with the ingredients for Skillet Corn Bread below:

2 Cups Buttermilk
2 Eggs
1 Teaspoon Baking Soda
2 Cups Yellow Cornmeal
2 Tablespoons sugar (optional)
1 Teaspoon Salt
3-4 Tablespoons melted Butter
Drop of Vanilla

Combine the buttermilk, eggs and baking soda and beat well. In a separate bowl, sift together the cornmeal, sugar, if desired, and salt. Add the buttermilk mixture, butter and vanilla and mix well.  Thin this batter with an additional 1/2 to 3/4 cup of buttermilk,milk or water to make waffles. The waffle will be real thin and crispy and a great form of corn bread. It doesn't fall apart on you and it's got the little holes to hold the butter, beans or molasses. Pour into a well-greased waffle iron and watch carefully.  Serves 8 to 10.

If you want to make the Skillet Corn Bread,
use the above listed ingredients (without thinning) and put into a greased cast-iron skillet and bake at 450 degree until golden brown. Let cool slightly and slice like a pie.