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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

Cornbread Recipe

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This recipe for Cornbread is from Harris Western Center 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:  
24 oz. pkg. bacon (cooked and crumbled) - minus 3-4 slices from snacking
2 boxes Jiffy corn muffin mix
1-2 cans (16 oz.) corn (undrained)
2 eggs
1 med-lrg. onion - diced (to taste)
2-3 handfuls of cheddar cheese
Directions:
Directions:
Pre-heat oven to 350º.
Mix all above ingredients together and add a little milk if needed to make like cake-batter thickness but not too runny (1/3-1/4 c. max).
Spray bottom of loaf pan and add cornbread mixture and sprinkle with more cheese. Bake at 350º until toothpick comes out clean. Makes 2 loaf pans.
Personal Notes:
Personal Notes:
We love to use large fresh duck eggs instead of store bought eggs in this recipe. We also will use left over sour cream in place of the milk, if we have it.

 

 

 

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