"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 Light Corn Bread, by Beth Cunningham, is from Cooking in the Tropics 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. corn meal 1 c. white flour 1 c. sugar 1 tsp. salt 1 tsp. soda 2 c. buttermilk, yogurt or sour milk 3 tbsp. oil
Oil angel food cake pan and set in 400° oven. Combine dry ingredients and then liquid ingredients, stirring to moisten. When cake pan is smoking hot, pour batter into pan. Bake for 30 - 45 minutes. This is a sweet corn bread.
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