"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Becky's Cornbread, by Jaime McGhie, is from The Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup butter 2/3 cup sugar 2 eggs 1 cup buttermilk 1/2 tsp baking soda 1 cup yellow corn meal 1 cup flour 1/2 tsp salt
Melt butter. Add sugar. Stir well. Beat in eggs until well blended. Add buttermilk and mix. In a separate bowl, mix together all other ingredients. Add to wet ingredients. Mix. Put in a greased 9x9 pan. Bake at 350 for 30 min.
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