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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Corn Bread Recipe

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This recipe for Corn Bread is from The Eversmann Family 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:  
Dry Ingredients:
2 cups White Lily Self Rising Corn Mill
1/4 cup sugar (have used 3 packs of Splenda, with good results)
2 Tbsp flour (all purpose)
1 tsp baking powder

Wet Ingredients:
2 cups buttermilk (have used skim milk)
1 cup fat free sour cream
1/2 cup veg. oil
1 large egg
Directions:
Directions:
Mix all dry ingredients together.

Mix all wet ingredients together.

Pour liquid ingredients into dry ingredients. Mix well. Spray iron skillet with Pam and then melt a full Tbsp of butter or margarine in the skillet until it's sizzling. Pour the sizzling oil into the batter, stir briefly. Bake at 425 degrees for 25-30 mins, in the center of the oven, until golden brown.
Personal Notes:
Personal Notes:
This is from Teresa Jackson the pharmacist at Wake Forest. Wonderful cook!! She would bring it when we made soup for lunch, it is delicious.

 

 

 

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