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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

Cornbread Recipe

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This recipe for Cornbread is from The Cassidy Family Cookbook Project, 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:  
3 cups Bisquick
3/4 cup Cornmeal
3 Beaten Eggs
3/4 tsp. Baking Powder
3/4 cup Sugar
1/2 cup Melted Butter
1 1/2 cups Milk (I like to use buttermilk)
Directions:
Directions:
Combine all ingredients in large bowl with wire whisk, just until well combined.

Pour batter into greased 12 x 8 baking pan (13 x 9) will make a shorter overall cornbread.

bake at 350º for 35-40 minutes, check for doneness with a toothpick.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Freezes well.

 

 

 

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