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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 The Elliott Family Cookbook Project, 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:  
Oil
1 cup white cornmeal
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. soda
1 egg
1 c. buttermilk
Directions:
Directions:
Coat bottom of 6-inch black skillet with oil. Place in oven, then set oven to 425º. Mix dry ingredients, then add the egg and buttermilk. When oven reaches 425 º, remove skillet from oven and pour cornbread mixture into it. Bake for 20 minutes or until top is brown. Turn onto a serving plate.
Personal Notes:
Personal Notes:
Mother's cornbread recipe...can easily be doubled for a 12" skillet.

 

 

 

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