"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
This recipe for Marie Callendar’s Famous Golden Cornbread, by Karen Pingree, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1¼ c flour ¾ c cornmeal 2 tsp baking powder 1/3 c sugar ¾ tsp salt 1¼ c milk ¼ c shortening 1 egg
Combine flour, cornmeal, baking powder, sugar and salt in a medium bowl. Add milk, shortening and egg and mix only until all the ingredients are well combined. Pour batter into a greased 8”x8” pan. Bake at 400º for 25 – 30 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.