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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Southern-Style Cornbread Recipe

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This recipe for Southern-Style Cornbread is from 2008 S.O.S. Women's Retreat Cookbook, 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 large eggs, beaten with a fork
1 c. yellow cornmeal
1 c. unbleached flour
1 c. 1% milk
2 tsp. baking powder
1/4 c. olive oil
1 tsp. salt
1 tbsp. sugar (I recommend Xylitol)
1/2 c. corn (fresh, canned, or frozen if it's taken out of the freezer ahead of time and soft)
Directions:
Directions:
Preheat oven to 400º. Put all the ingredients, except for the corn, into a large bowl. Beat all the ingredients together with a big wooden spoon. The mixture should be smooth. Stir in the corn and mix. Pour the mixture into baking pan coated with non-stick spray. Bake in the oven for 25 or 30 minutes or until the cornbread is light brown on top. Remove bread from the oven, but into 9 pieces with a knife, and serve it warm for a lip-smacking treat.
Number Of Servings:
Number Of Servings:
0
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
If you like spicy, try adding pickled jalapeño slices, to taste.

 

 

 

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