"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cafe Cornbread Recipe

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This recipe for Cafe Cornbread, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ed & Peggy Erwin
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 T. vegetable oil, divided
2 cups cornmeal (preferably stone-ground)
1 cup flour
2 T. sugar
1 T. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 eggs, slightly beaten
2 cups buttermilk
1 cup fresh or frozen corn (optional)

Directions:
Directions:
Place 2 T. oil in a 10-inch cast iron skillet and swirl to coat bottom and sides. Put skillet in 425 oven to heat while preparing batter. Combine next six ingredients in a bowl and set aside. Combine eggs, buttermilk and remaining 3 T. oil in a small bowl and add to dry ingredients, blending well. Stir in corn, pour mixture into heated skillet and bake at 425 for 20-30 minutes. Note: For a crispier cornbread, use one T. less oil and put all of the oil in the bottom of the skillet before pouring in the batter. Stone ground cornmeal adds an interesting flavor and texture.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This recipe is from the Wunsche Bros. Cafe - the location of the rehearsal dinner for Eddie and Emily Erwin.

 

 

 

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