Food problem solved and cornbread recipe

so I think I am now actually improving.  I still have weakness of course but I definitely feel better.  

One of the big problems I have here is the food.  I cant really say it is bad but I cant eat it. Most of it is not my kind of food.  No salt most of it. Not being my kind of food  I leave most of it. I now have a solution.  Tom was telling me how readily Kay ate some potato soup they brought to her.  She ate it because it  was the kind of food she likes.  So I decided he could bring me some of the kind of food I like.  I like chili, corn bread. and other southern soups ad cooking.  It would have  to be food that I could heat in a microwave as I will have nothing that needs to be heated with a burner that could cause smoke and set off a fire alarm.  For breakfast I asked him to bring some instant Cream of Wheat.  I like that I can make that in a mic.  I asked him to bring some potato soup like he took to Kay. As I like cornbread make some jiffy cornbread.  He is to make it.  And some chili.  Ater thinking it over I thought instead of just going to the local supermarket and getting their mass produced product look around for restaurants, food stores, super markets  and find the food that has a well developed reputation for their dish.  
the dishes he brought today had varying quality. I should have remembered that I did not like Jif. Jif is not southern style.  Too sweet, too much flour in comparison to the cornmeal. I think I can remember cornbread I made for us called Grams for two.  It was a cornbread made with  hardly any flour and no baking powder.  It uses egg whites instead.  We will have to look around for popular dishes I can heat in the microwave.   Fred Meyers is better than most supermarkets but I think we need to go to the places that have a reputation for a particular dish. Until I find it we will have to stay with our present suppliers. He brought some chili which is just so so. He forgot the potato soup but that is ok.  We will look around.   I found the cornbread recipe in an old cookbook that I could not keep when we sold.  I made it for years.  Here is is as I remember it.
 Experienced cooks can see where things might be altered slightly.
Cup of cornmeal
tablespoon of flour
salt. 
6 or 8 large eggs.  I like lots of eggs
1/3 cup of oil ( i think.

 maybe quarter cup of milk.
1tbs sugar

Stir up dry igredients , flour, and salt and sugar  in the final mixing bowl.  
separate the eggs and beat the whites stiff.  Stiffer the better.

put the yolks in with the oil And a little milk and mix. How much will depend upon how stiff the batter is.

Mix the liquid  in with the batter  not too loose but not too stiff.  I will explain later.

Blend in the egg whites into the batter . If you have a cast iron frying pan have it greased and ready to receive the mix. Put it in a 450 oven I don't remember how long.  Keep an eye on it.  Probably 50 minutes or so.

The best results is to get the batter with the egg whites stiff enough to hold batter in place If the batter is too thin the batter will fall to the bottom through the egg whites before it has been cooked enough that this cant happen. If you mix whites in too stiff a batter you break up more of the whites than you might want.     
 With enough whites you can break up the whites and still have enough when it is finally   cooked. I cant remember the number of eggs I used. 6 I think 

I hope to see Kay this week end.