"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Delicious Cornbread, by Libby Barnett, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 3/4 cups of cornmeal (yellow) 3/4 cup flour (plain) 6 tablespoons oil ( 2 using bacon grease is best) dash of salt 1 egg 2 heaping tablespoons of mayonaise (Hellmans) 2 cups milk (enough to make it pour out but not soupy) 2 tablespoons of butter for cast iron skillet
Mix all above ingredients pour in cast iron skillet that has melted hot butter ( 2 tablespoons). Bake on 450 for 20 to 30 minutes until light golden brown on top. Enjoy!
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