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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

"Corn" Bread Recipe

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This recipe for "Corn" Bread is from Mom's Recipes, 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:  
1 stick butter
1 c whole kernel corn (drained)
1 c cream style corn
1 oz sour cream
2 eggs (beaten)
1 Jiffy corn bread mix
Directions:
Directions:
1. Mix all the ingredients. (You'll have left over corn---a standard can has a little more than this recipe calls for.)
2. Pour into an 9 x 13 glass baking dish.
3. Bake at 350 degrees for about an hour. Check it as it's baking to make sure it doesn't get overcooked.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Grandma and I have been making this recipe for a long time. Once, you had actual cornbread at Nanny's house and one of you was amazed that "cornbread" didn't have any corn in it!

 

 

 

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