First a little about myself. My name is Angie Michelle Browning Morris. But you can call me (Angie Shell) that was the name that my dad always called me and it sort of stuck.
I was born and raised in Western Kentucky. The oldest daughter of a Baptist minister and a stay at home mother. Times was not always easy growing up but my parents did teach me values and always enjoy the simple things in life.
I married young at the age of sixteen and soon after gave birth to my oldest son Lance. Almost six years later came my son Luke. Happy to say that I've been married for eighteen years to the greatest man on earth.
As I've grown older the past few years I've began to realize that I have lost touch with those simple things in life. I recently quit my job cleaning houses for other people and started my venture on being a full time wife and mother.
If someone was to ask me who my hero was I would have to say the women of the 1940s and 1950s. I believe they were and still are the backbone of our country. Don't get me wrong, I admire women today that juggle a career and family but its just not for me. I believe my place is at home with my family and getting back to those simple things.
I created this blog with hopes of myself and others learning from those women of the 40s and 50s.

A pinto bean dinner wouldn't be complete without a side of good old fashion fried cornbread. I tried making it for years until one day I called my mom and asked her for her recipe.  Hook me up with some cornbread and honey and you would have thought I was chowing down on a prime rib. I have this recipe taped inside of my kitchen cabinet. Enjoy!


1 1/2 c. White Buttermilk Cornmeal Mix (I've used yellow and it works fine)
1/2 c. Self-rising Flour
2 Large Eggs
1 tsp. oil
1 1/4 c. Buttermilk ( A must, whole milk just doesn't taste the same)

Beat together all ingredients well. I usually let it set for a few minutes.
In a large skillet, (I recommend iron skillet) heat until hot. You know its hot when you drop water in the skillet and it sizzles. Then add 1/4 c. oil to the pan. Let oil heat a few seconds. Then add 1/4 c. of cornbread batter. Cook until brown and crispy.
You will have to adjust your heat from time to time. Because if the flame is too low the bread will drink up all of your grease. Just remember each time you make more bread add 1/4 c oil to pan.
Makes 8-9 pieces