"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sharon’s Corn Bread Recipe

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This recipe for Sharon’s Corn Bread, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheri Stevens
Added: Thursday, May 8, 2008


4 eggs
½ c. sugar
2 c. buttermilk
2 c. flour
1 1/3 c. cornmeal
4 t. baking powder
½ t. baking soda
1 t. salt
½ c. melted butter

Combine eggs, sugar, buttermilk, flour, cornmeal, baking powder, baking soda, salt & melted butter. Bake in a greased 9X13 pan @ 375° for 20-30 minutes. Serve with honey butter.
(Honey Butter: Mix equal parts of softened butter and honey. Add vanilla flavoring to taste)

If you don’t have buttermilk on hand, you can make it by using the following recipe:
1T. Lemon juice or vinegar - add enough milk to make 1 cup.




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