Valley Rewind: Fall harvest

Special to Black Mountain News
Corbett Alexander stands next to his substantial corn harvest, circa 1910-1912.

This month the Swannanoa Valley Museum is celebrating the fall harvest and home-cooked meals by sharing local recipes collected by Mrs. Ruby Brown Begley. Mrs. Begley has been a resident of the Swannanoa Valley ever since she moved to Black Mountain with her husband Marcus Begley in 1945. In 2003, she published “Treasured Recipes of the Swannanoa Valley,” a collection of recipes contributed by dozens of Valley citizens. The book is available in the museum’s research library. Below is a corn bread recipe, contributed by Mark Elliott to Begley’s collection. If anyone tries out this recipe, let the museum know how it went by emailing! The museum will post the results on its Facebook page (photos are a plus).

Corn Bread recipe: 2 cups self-rising corn meal, 1 cup self-rising flour, 2 eggs, 1 tbsp sugar, pinch of salt, 1 cup milk, ½ cup water, ¼ cup cooking oil.

Preheat oven to 450 degrees. Preheat cast-iron skillet with oil. Combine ingredients and add cooking oil. Pour into preheated pan and bake 30 minutes.