"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

Mom's Cornbread Recipe

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This recipe for Mom's Cornbread, by , is from Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindsey and Matt
Added: Tuesday, June 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 1/2 tbsp vegetable oil
1/2 c milk
1/3 c cold water
1 pkg Jiffy corn muffin mix
1 pkg Jiffy yellow cake mix

Directions:
Directions:
Preheat oven to 375. Spray 9 inch pan wit non-stick spray or grease with margarine.
Combine eggs, oil, milk, and water into small bowl and beat with whisk or mixer.
Add dry ingredients, mix and blend well.
Put into pan and bake for 25-30 minutes, or until cake tests done.

Number Of Servings:
Number Of Servings:
9-12
Personal Notes:
Personal Notes:
This has always been a favorite in our family household. It goes great with just about anything.

 

 

 

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