"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

CORN BREAD Recipe

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This recipe for CORN BREAD, by , is from Nanny's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nelle Simms / Betty Simms
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups buttermilk
2 lg. eggs
1/2 tsp. soda
1/2 tsp. salt
2 to 3 tbsp. sugar
3 to 4 tbsp. flour
1 cup Yellow corn meal

Directions:
Directions:
Pre heat oven and iron skillet to 425, with 2 tbsp. Crisco in skillet.

Beat buttermilk and eggs together, add a little corn meal (about 1/2 cup), then add other ingredients.

Add 1/2 cup more cornmeal stir.
Add a little more cornmeal if needed to desired consistence.

Take hot skillet out of oven, carefully pour in mixture.

Bake for 40 minutes or until springy in the middle

Number Of Servings:
Number Of Servings:
Makes 12 servings
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
This is one of Mom's recipes that you just have to add a little, until it looks right. I didn't know for a long time what looked right, but you will get it.

 

 

 

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