"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
This recipe for Mom's Cornbread, by Lindsey and Matt, is from Anderson Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
Preheat oven to 375º. 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.
This has always been a favorite in our family household. It goes great with just about anything.
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