"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

Texas Cornbread Recipe

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This recipe for Texas Cornbread, by , is from The Hucks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



3 eggs beaten
2 1/2 cup milk
1/2 cup vegetable oil
l large onion, grated
3 cups cornbread mix
2 tbsp. sugar
1 cup whole kernel corn
1 cup cream style corn
1/2 cup chopped chili jalepenos (canned)
1/4 cup chopped pimento
1 1/2 cup sharp Cheddar, grated
1/4 tsp. garlic salt
1/2 lb. bacon, fried crisp and crumbled

Beat eggs, add milk and oil. Add all other ingredients except mix and bacon. Add mix and stir gently then fold in bacon. Bake in greased 14x9x2-1/2 Pyrex baking dish. Bake at 400 for 30 minutes. Reduce heat to 375 and bake until done. Good hot or room temperature.




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