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"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

"Yankee" Cornbread Recipe

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This recipe for "Yankee" Cornbread is from The Davis Family and Friends Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 Tbls baking powder
1 tsp salt
1/3 cup white sugar
2 eggs
1/2 cup veg. oil
Directions:
Directions:
Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand for 5 min.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into a greased pan.
Bake in preheated oven for 35 to 40 min, or until a knife inserted in center comes out clean.
Personal Notes:
Personal Notes:
I bake this in a 10 inch cast iron skillet, which I grease with oil and heat in the oven while I make the batter. I then pour the batter into the hot skillet, and bake. This makes a nice bottom crust. You can make this cornbread as sweet or un-sweet as you like by varying the amount of sugar used.

 

 

 

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