"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Corn Bread, by Shannon Gilliland, is from The Nash Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Cups Self-Rising Cornmeal Mix 1 1/4 Cups Buttermilk Or Milk 1/4 Cup Pure Vegetable Oil 1 Large Egg 1 to 2 Tbsp. Sugar
Heat oven to 425°F Spray 8- or 10-inch iron skillet no-stick cooking spray. Place skillet in oven to heat. Combine all ingredients, mix well. Pour batter into heated skillet or pan. Bake for 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8-inch skillet. Remove from pan and serve.
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