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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

Simple Corn Bread Recipe

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This recipe for Simple Corn Bread is from HOME COOKING Favorites from Family & Friends, 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:  
2 Tbsp. vegetable oil
1 large egg
1 tsp. salt
1/2 tsp. baking soda
1 cup yellow cornmeal
1 cup buttermilk
Directions:
Directions:
Preheat oven to 425º. If you are using an 8-9" cast iron skillet, put 1 Tbsp. oil in it and set in oven or grease an 8" square pan but don't heat it.
Beat egg. Add salt and baking soda and beat. Stir in cornmeal, buttermilk and remaining 1 Tbsp. oil. Stir to combine. Remove hot skillet from oven and pour batter in.

Return to oven and bake for 20 min. or until cornbread is just deep brown around edges. Cut into wedges or squares and serve.

-from Sarah Fritschner's Express Lane Cookbook
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
5 min. prep; 20 min. cooking
Personal Notes:
Personal Notes:
Memaw used to put cold, left over cornbread in a tall glass and pour buttermilk over it for a snack.

 

 

 

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