Panhandle Cornbread Recipe

A Recipe for
Panhandle Cornbread

 

To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.

Rev. 2:7

The trouble with eating Italian food is that five or six days later you're hungry again.

George Miller

This Panhandle Cornbread recipe is one of many in our Bread Category.

Hungry men think the cook lazy.

Anonymous

This Recipe for Panhandle Cornbread is one of thousands in the Recipes-to-go Bread Cookbook.

Herb Tip Using Basil: Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

Doug Larson

I drink no more than a sponge.

Francis Rabelais - Works. Book i. Chap. v.

This is a recipe for Panhandle Cornbread from the recipe cookbook of Recipes-to-go (Bread)

“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”

Craig Claiborne

Panhandle Cornbread recipe - a tasty recipe for you to add to your collection!

I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet."

Erma Bombeck

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When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.

Elaine Boosler

Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits.

Baron Justus von Liebig (1803-1873) German chemist

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Herb Tip Using Marjoram: Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Panhandle Cornbread

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

Alice B. Toklas