"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 Corn Bread, by Lynnae Mika, is from The Hanner Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C. flour 1/2 tsp salt 4 tsp baking powder 1/3 C. oil 1/2 C granulated sugar 1C. yellow corn meal 2 eggs 1 C. milk
In a medium glass bowl, combine all the dry ingredients; then add the eggs, oil, and the milk. Stir everything together. Do not over beat. Pour into a greased 10" inch iron skillet or pan. A muffin tin works too. Bake at 425º for 25 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.