"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Corn Bread, by Arene Wagner, is from Cooking from the Hart,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. yellow corn meal 1 c. flour 2 tbsp. sugar 1 tbsp. baking powder 1 tsp. salt 1/3 c. soft shortening 1 egg 1 c. milk
Combine dry ingredients in bowl and mix well. Cut in shortening until well blended. Beat egg and milk together. Mix with dry ingredient until just blended. Pour into well-buttered 8 inch square pan. Bake in hot oven (400º) for 25 minutes or until done. Serve with warm butter or cover with creamed chicken.
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