2 cups of canned, creamstyle corn
2 eggs, slightly beaten (you can use 1/2 cup Egg Beaters in place of)
1 teaspoon sugar
1-1/2 tablespoons margarine
1-1/2 cups scalded milk
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon Minced Onion
3 Tablespoons cornmeal
Combine the milk
Pour over the cornmeal. Cool this mixture and then add the eggs,
sugar, margarine, salt, pepper and onion. Put into a greased
dish. Bake in a 325 degree oven until firm, or for about
This recipe is by Betty Limmer of the Federated Church in Hyannis.
Cornbread Nation 1: The Best of Southern Food Writing
he first volume in what will be an annual collection, Cornbread Nation gathers the best of recent Southern food writing. In fifty-one entries--original features and selections previously published in magazines and journals--contributors celebrate the people, places, traditions, and tastes of the American South.
In these pages, Nikki
Giovanni expresses her admiration for the legendary Edna Lewis, James
Villas remembers his friend Craig Claiborne, Rick Bragg thinks back on
Thanksgivings at home, Robert Morgan describes the rituals of canning
time, and Fred Chappell offers a contrarian's view of iced tea.
"Collectively," writes John Egerton, these pieces "buttress our
conviction that nothing else the South has to offer to the nation and
the world--with the possible exception of its music--is more eternally
satisfying, heartwarming, reconciling, and memorable than its food."
With the publication of Cornbread Nation, we acknowledge with
gratitude the abiding centrality of food in the ongoing life of the
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