"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
This recipe for Cornbread with Corn, by Nancy Alvord, is from Family Recipes To Remember,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup Flour, 1 cup Cornmeal, 2 1/2 tsp. Baking Soda, 1/2 tsp. Salt, 1/4 cup Brown Sugar, 3 Eggs, 1/4 cup plain Yogurt, 1 T. canola Oil, 1/4 cup butter, 1 can creamed Corn, 1 1/4 cup fresh or frozen corn, 2 T. cornmeal
Mix all the ingredients together except the cornmeal.. Pour into a 9 X 13 pan. Sprinkle cornmeal overtop. Bake at 375º for 25-30 minutes.
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