"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

Pan Cornbread Recipe

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This recipe for Pan Cornbread, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Hollenshead Emerson
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. sugar
1 c. meal
1 T. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 eggs
1 c. buttermilk
1 T. Crisco shortening

Directions:
Directions:
Mix meal, flour, baking powder, salt, and baking soda together and sift it. Then you mix with milk then add eggs. Heat shortening in a medium skillet, then pour shortening in bread mix and stir. Cook at 400 until done.

Personal Notes:
Personal Notes:
Tammy (Hollenshead) Emerson is the wife of Allen Emerson, the daughter of Raymond & Doris (Mitchell) Hollenshead & the granddaughter of the late Ray & Fern (Prince) Hollenshead. The recipe is in Fern's exact words when I asked her to write it down for me. We were both working at White's Department store on the square in Homer, Louisiana and it was a very slow Saturday afternoon. I remember it well.

 

 

 

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