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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cornbread Recipe

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This recipe for Cornbread is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. flour
1 c. cornmeal
4 tsp. baking powder
2 T. sugar
1 tsp. salt
1 c. milk
1/4 c. oil
2 eggs
Directions:
Directions:
Combine flour, cornmeal, baking powder, salt, and sugar in med. bowl. Stir to mix. In 2 cup measuring cup add milk, oil and eggs - in that order. Mix well. Add to dry ingredients. Stir just until dry ingredients are wet. Pour into greased (or oiled) 8 inch cast iron skillet or 8 x 8 baking pan. Cook at 425º for 20-25 minutes or until top is golden and lightly browned. Serve hot with butter!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
You can add cheese, jalapeños, corn, pimentos, etc.

 

 

 

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