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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

Southern Cornbread Recipe

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This recipe for Southern Cornbread is from Jackie's 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 cups cornmeal mix (Aunt Jemima, Martha White, or White Lily preferred)
1 or 2 eggs (i usually use 1 egg), beaten
1 & 1/3 cup milk or 1 &3/4 cup buttermilk
1/4 cup shortening
1 tablespoon flour
1/2 to 1 tablespoon sugar
dash of salt
Directions:
Directions:
preheat oven to 450 degrees
Heat cast iron skillet or square glass baking dish, in oven with shortening added
In large bowl, combine all other ingredients and mix well,
Once shortening is melted and hot, pour most of the shortening into mixture,
Pour mixture into hot skillet and place into the oven.
Bake at 450 for 20 to 25 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 to 45 minutes

 

 

 

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