"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

Basic Corn Bread Recipe

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This recipe for Basic Corn Bread, by , is from Sonlight Children's Ministries Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Uken-Rasmussen
Added: Monday, March 2, 2009


1 c. cornmeal
4 tsp. baking powder
1/2 tsp. salt
2 T. brown sugar
1 c. flour (part or all whole wheat)

2 beaten eggs
1 c. milk
1/4 c. oil

Preheat oven to 400. Stir just until smooth. Pour into a greased 9x9" pan and bake 25 minutes until a toothpick comes out dry. Serve hot with butter and honey.
From: More-With-Less Cookbook




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