2 sliced potatoes
1 sliced onion
Water
2 cups corn bread, approximately
Salt and pepper

Put sliced potatoes and onion in a cast iron skillet. Add water to cover. Cook until potatoes are soft, breaking the potatoes up as they cook. Add crumbled cornbread and additional water to make gruel. Add salt and lots of pepper to taste.

Serve when piping hot. This is good with eggs on a cold winter morning.

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