|Salt pork||1 Pound|
|Cornmeal||1 Tablespoon (Adjust Quantity As Needed)|
|Potatoes||6 , peeled and sliced|
|Onions||3 , sliced|
|All purpose flour||1 Tablespoon (Adjust Quantity As Needed)|
|Evaporated milk||14 1⁄2 Ounce, undiluted (1 Can)|
Slice salt pork, dip into cornmeal, and brown lightly in iron skillet.
Pour fat into bowl; reserve.
Return 3 slices pork to skillet; cover with a layer of potatoes and one of onions.
Season with pepper and dredge lightly with flour.
Repeat layers, ending with potatoes.
Add evaporated milk.
Cover and cook over low heat until potatoes are tender.