"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 corn bread Recipe

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This recipe for Southern corn bread, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Strode
Added: Tuesday, March 21, 2006


2 eggs
2 cup buttermilk
1 tsp. baking soda
2 cups white corn meal
1 tsp. salt

Preheat oven at 450 degrees.

Use an iron skillet if possible. if not, a 9-inch square pan
greased. Heat pan in the oven.

Beat eggs, add buttermilk

In bowl, stir together baking soda, salt and corn meal.

Add egg mixture all at once; beat until smooth.

Pour into heated pan.

Bake at 450 degrees for 20 to 25 minutes.




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