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LOCATION: Recipes >> Breads Quick >> Cornbread 44

Print this Recipe    Cornbread 44

Corn Bread (skillet)

2 cups yellow corn meal
1 cup flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon soda
1 1/4 cups buttermilk
1/4 cup milk
1/2 cup water

Mix all together, by hand, until smooth. Should be consistency of
medium density pancake batter. Prepare a 10" cast iron skillet by
heating about 1/2" Crisco till very hot on stove top. Pour batter
in, carefully so it doesn't splatter, spread evenly over pan.
Doesn't matter if some of the Crisco flows to the top. Put into
a preheated 425 degree oven, bake for 20 minutes. Check at this
time by thumping on top of corn bread. It should have a hollow
sound and be delightfully brown. Turn out on a rack for a few
minutes, slice into wedges. When served, each slice then can be
sliced in half, through the middle to soak of the butter. Or, as
we do in the south, serve small glasses of buttermilk on the side
to dip into before each bite.

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