"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

Country Style Cornbread Recipe

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This recipe for Country Style Cornbread, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups self-rising cornmeal mix (white)
1 3/4 cups buttermilk
1/4 cup oil

Directions:
Directions:
Heat oven to 450. Pour about 2 T. cooking oil into a 9" iron skillet and let it heat in the oven while it is preheating. Let the oil get pretty hot, but watch it so it doesn't get too hot and start flying all over the place. Mix the cornbread ingredients about 5 minutes before you are ready to pour it into the hot oil skillet. Put on a huge oven mitt to protect your hand & arm, set the skillet on the oven top, pour in the cornbread batter & return to the oven quickly. The hot oil in the skillet is what makes a good crunchy crust on the cornbread. Bake about 20-25 minutes, depending on your oven.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This is a rich cornbread that's versatile. We love it with "soup beans". You can also warm it for breakfast with butter & jelly or apple butter. Leftovers are good crumbled in a glass of milk.

 

 

 

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