"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

Real Corn Cornbread Recipe

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This recipe for Real Corn Cornbread, 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.

Contributor:  
Contributor:  
Ranae DeJong
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. can whole kernel corn
8 oz. can cream corn
2 eggs
1 c. melted butter
8 oz. sour cream
3 c. Marie Callander's corn bread mix

Directions:
Directions:
Mix all ingredients by hand. Spread in greased 9x13 pan. Bake at 375 for 40-45 minutes. Make sure the center is done since it is very moist!

Personal Notes:
Personal Notes:
This breakfast is Houston's favorite! We serve it with butter, milk and syrup.

 

 

 

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