Squirrel X'sCulinary Miscellany! Got your spatulas ready? |
Louise's cornbread
"Make anything with love, and BAM! It's a beautiful meal." __Emeril Lagasse "Who could ever weary of moonlit nights and well-cooked rice?" __Japanese proverb "What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing. It's a sure thing in a world where nothing is sure!" __Nora Ephron "A good cook is like a sorceress who dispenses happiness." __Elsa Schiaparelli "Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. " __Julia Child "Cooking is a creation." __Piero Selvaggio "'Tis an ill cook that cannot lick his own fingers." __William Shakespeare ______________________________________There are as many ways to fix cornbread as there are cooks in the South. This recipe comes from my friend Louise.Cornbread Ingredients: 2 cups flour 2 cups blue cornmeal 2 tablespoons plus 2 teaspoons bakin' powder 6 tablespoons sugar 1 and 1/2 teaspoons salt 2 cups milk 4 eggs, beaten 1/2 cup vegetable oil Instructions: 1) Heat oven to 425�. 2) Lightly grease two 8" square bakin' pans. 3) In large bowl, thoroughly combine the flour, corn meal, bakin' powder, sugar, and salt. 4) In medium bowl, beat together the milk, eggs and oil. 5) Make a well in the dry ingredients, pour in the liquid ingredients and stir together. Blend well, but don't go hog wild. There may be a few lumps. 6) Divide the batter between the two prepared pans. 7) Bake for 20 to 25 minutes, or 'til tops are nicely browned. 8) Remove from the oven and cool for about ten minutes, then cut into squares and serve.
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