"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Corn Pone, by Laraine Baker Buck, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Laraine Baker Buck Added: Thursday, December 15, 2005
4 c white self-rising corn meal 3 c sugar 4 eggs 3 sticks butter 2 cans evaporated milk 3 cans water – using milk cans
Put butter in last. Cook on top of stove. Cook until the mixture is a little thick. Pour in a large baking pan or 4 – 8x8 pans. Put in 450 degree oven for about ½ hour or until brown enough on top. It will get solid as it cooks.
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