"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, by , is from Recipes from Vicksburg and Beyond , 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!

Contributor:  
Contributor:  
Pamela Lick

Category:
Category:

Ingredients:  
Ingredients:  
2 cups corn meal (Martha White brand is best)
1/4 cup Crisco
1 eggs
1 1/3 cup milk

Directions:
Directions:
In a large bowl mix together the corn meal, the eggs, and milk. Stir until well blended. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add Crisco to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute. Pour hot oil into the cornbread batter until bubbles start to form in the center and stir. Immediately pour batter into skillet. Bake in a preheated 450 degree oven for 20 to 25 minutes, or until a knife inserted
into the center comes out clean. Serve warm

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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