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LOCATION: Recipes >> Breads Quick >> Cornbread 26

Print this Recipe    Cornbread 26

Cornbread

1 1/4 cups cornmeal (stoneground)
5 Tablespoons all-purpose flour
1 tsp salt
1 tsp baking soda
2 cups buttermilk
1 egg
2 Tablespoons bacon drippings (for best flavor) or cooking oil

Preheat oven to 450 degrees F. (It is important that oven be hot!)
Sift dry ingredients together into a medium size mixing bowl. Add
buttermilk & egg; mix well. Melt bacon drippings (or heat oil) in
8 X 8 or 9 X 9 inch square baking pan, and add to batter. Mix. Pour
batter into very hot pan and bake for 20 to 25 minutes, until golden
on top. Excellent served with soup or stew.

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