"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

Buttermilk cornbread Recipe

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

Contributor:  
Contributor:  
Sally Davis

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups yellow or white cornmeal
1/2 cup all purpose flour
1 1/2 cups of buttermilk
1/4 cup vegetable oil
2 tsp baking powder
1 tsp sugar
1 tsp salt
1/2 tsp baking soda
2 eggs

Directions:
Directions:
Heat oven to 450
Mix all ingredients with spoon until blended BUT... heat oil first in skillet then add to mixture and stir, stir, stir. Then pour back into your skillet.
Dad likes more salt sprinkled on the top of the mixture

Bake 30 mins.
Serve warm

Personal Notes:
Personal Notes:
If you do not have buttermilk you can substitute 1 1/2 tablespoons of vinegar to a cup and a half of milk and let it stand for about 10 mins.

 

 

 

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