"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

Ivy House Corny Cornbread Recipe

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This recipe for Ivy House Corny Cornbread, by , is from The Cunningham Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Bethe Cunningham
Added: Thursday, December 16, 2010

Category:

Ingredients:
1 box JIFFY CORNBREAD MIX
1 cup CREAM CORN
4 EGGS, beaten
1 cup ONION, grated with cheese grater
1 cup shredded CHEDDAR CHEESE
1 stick BUTTER, melted

Directions:
Gently mix all ingredients and pour into a 9 x 13 baking dish that is greased generously with butter. Bake at 350 - 400 until golden brown, about 30-40 minutes.

Personal Notes:
I tasted this cornbread in a restaurant in Williston, Florida, The Ivy House and I could not believe how wonderful it was. Cutter and I both thought it had to have sage in it but as you can see it does not, we thought it tasted just like really wonderful cornbread dressing. I had met one of the owners the day before in the Kloverleaf Western store and the owner of the store told me we had to eat at the Ivy House, so we did....two times in 3 days! They serve this cornbread with every meal. In fact not only is there cornbread on your plate there are this beautiful little yeast rolls as well. And if you order a meal that includes a side of potatoes, you will get both Idaho suds and sweet potatoes! Their salad was just wonderful with the best cucumber I have ever tasted! Needless to say, I went away with a full stomach and a cookbook. Heaven.

 

 

 

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