"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

Cornbread Recipe

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This recipe for Cornbread, by , is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, March 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cornbread
1-1/4 cups flour
3/4 cup cornmeal
2 tsp. baking powder
1/3 cup sugar
3/4 tsp. salt
1-1/4 cups whole milk
1/4 cup shortening
1 egg

Honey Butter
1/2 cup (1 stick) butter, softened
1/3 cup honey

Directions:
Directions:
Preheat over to 400-degrees. Combine flour, cornmeal, baking powder, sugar and salt in a medium bowl. Add the milk, shortening and egg. Mix only until all ingredients are combined. Pour batter into a greased 8x8-inch pan. Bake for 25 to 30 minutes or until top is golden brown. Let cool slightly before slicing.
For the honey butter whip the butter and honey together until smooth and fluffy. Serve on cornbread.

Personal Notes:
Personal Notes:
This is the best cornbread I have ever had. It is not as dry as most. The honey and butter are delicious.

 

 

 

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