"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

Basic Buttermilk Cornbread Recipe

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This recipe for Basic Buttermilk Cornbread, by , is from The Maemae and Getrude Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Coats
Added: Saturday, July 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
1 1/2 cups buttermilk
1 large egg
2 cups self-rising cornmeal

Directions:
Directions:
1. Preheat oven to 425 F.
2. Melt 1/4 cup butter in a 10 inch cast-iron skillet in oven for 8 minutes.
3. Whisk together buttermilk and egg in large bowl; add melted butter from the skillet, whisking until blended.
4. Whisk in cornmeal until smooth. Spoon into hot skillet.
5. Bake at 425 for 30 minutes or until golden.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 min prep; 30 min bake

 

 

 

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