"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tara’s Cornbread Recipe

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This recipe for Tara’s Cornbread, by , is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Bricco
Added: Sunday, January 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup self-rising cornmeal mix
2 eggs, slightly beaten
1 heaping tablespoon mayonnaise
dash cayenne (optional)
whole buttermilk, approximately 1 cup

Directions:
Directions:
Preheat oven to 425º. Add cornmeal mix, eggs, mayonnaise, and cayenne (if desired) to medium mixing bowl. Add buttermilk, stirring, until batter shows trail of mixing spoon for only a brief time with each stir.

Heat 9- or 10-inch cast iron skillet on high til very hot. Pour about ¼ cup cooking oil into hot skillet, keeping burner on high heat. After about 12 seconds, pour the batter onto the hot oil. Immediately place skillet into the preheated oven. Bake 25 minutes or til golden brown on top and done in center (test with toothpick or ice pick).

Cut and serve with butter while hot.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Using the whole buttermilk (as opposed to the low fat) insures a tender crumb while using the mayo insures a moist one.

 

 

 

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