"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thin Stovetop Cornbread Recipe

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

Arnie Speir
Added: Tuesday, May 24, 2005



1 cup Corn Meal
cup Self-Rising Flour
1 cup Milk
1 tsp. Salt Veg. Oil

Mix all ingredients until smooth and
thin. Add more milk if needed to get
mixture thin.
Heat griddle or shallow frying pan with
little oil.
Pour just enough of mixture to make a
round about the size of your fist.
Smoothing out with a spoon if necessary.
Brown well on each side until well done.




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