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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

Colonial Cornbread Recipe

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This recipe for Colonial Cornbread is from Family 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:  
1 cup self rising cornmeal
2 eggs beaten
1 tsp salt
1 cup commercial sour cream
1 cup cream style corn
1/2 cup bacon drippings (sub for shortening)
Directions:
Directions:
combine first 5 ingredients, mixing well. Heat bacon drippings in a 10 inch heavy skillet; pour all but 2 tbsp of hot drippings into cornmeal mixture and mix well. Pour batter into hot skillet and bake at 400 degrees for 30 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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