"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

Tennessee Cornbread Recipe

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This recipe for Tennessee Cornbread, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Eden
Added: Tuesday, March 21, 2006


1 1/2 c. Self Rising corn meal
2 tsp. baking powder
3 tsp. sugar
1/2 c. oil
1 c. Sour Cream
1 c. Cheddar cheese
1 c. Green pepper, diced
1 c. Onion, diced
1 c. Creamed corn
1 tsp. salt
4 eggs, beaten

Mix together, spray pan with non-stick spray, bake @ 350....30-40 mins




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