"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cornbread Recipe

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This recipe for Cornbread, by , is from The Gates-Slocum Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Gates-Slocum
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of white Cornmeal
1 t. baking soda
3 tsps. baking powder
1 pkg. Splenda
2 eggs, beaten
2 cups of buttermilk
1/4 cooking oil

Directions:
Directions:
Mix dry ingredients. Add eggs, buttermilk, and oil. Stir until smooth. Heat cast iron skillet that has been coated with 2 T. of oil. The skillet should be hot enough so that the mixture sizzles as you pour it into the skillet to make a nice crust. Cook 25 minutes at 425.

Number Of Servings:
Number Of Servings:
1 pan 8 large pie wedges
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Use in Chicken and Dressing recipe. I like to make corn muffins or corn pones for different presentations.

 

 

 

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