"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

Fiesta Corn Bread Recipe

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This recipe for Fiesta Corn Bread, by , is from Nowell 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!

In Memory of Myrtle Nowell


c. vegetable shortening or oil
1 c. all-purpose flour
1 c. yellow cornmeal
4 tsp. baking powder
tsp. salt
1 c. shredded sharp cheddar cheese
1 (8 oz.) can cream style corn
1 (4 oz.) can chopped hot or mild green chilies
c. milk
2 eggs, beaten

Heat oven to 400.
In a 8 or 9 inch square baking pan or 10 inch ovenproof skillet, melt shortening in oven; tilt pan to coat bottom evenly.
Combine dry ingredients. Add remaining ingredients and stir just until blended. Pour into prepared pan. Bake 30-35 minutes or until golden brown and wooden toothpick inserted in center comes out clean.




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