"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Texas Cornbread Recipe

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This recipe for Texas Cornbread, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Porritt
Added: Thursday, March 20, 2008


1 c. yellow corn meal
1 c. sifted flour
1/4 c. sugar
1/2 tsp. salt
4 tsp. baking powder
1 container (2 c.) Texas Cornbread Mix
1 egg
1 c. milk
1/4 c. soft shortening (Crisco©)

Preheat oven to 425ºF. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold.
In a bowl, thoroughly mix all dry ingredients. Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT!
Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.




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