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LOCATION: Recipes >> Breads Quick >> Cornbread 45

Print this Recipe    Cornbread 45

Corn Bread

1 1/2 cups yellow cornmeal
1 cup all purpose flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 large egg
1 3/4 cups buttermilk
3 tablespoons honey
5 tablespoons corn oil
Butter
Sorghum or Honey

Preheat the oven to 350 degrees Fahrenheit. Grease a 9 inch square
pan and dust with a couple of handfuls of cornmeal; set aside. In
a large bowl, whisk together the cornmeal, flour, baking powder,
soda, and salt. In a small bowl, beat the egg and add the remaining
ingredients; blend. Make a well in the dry ingredients and pour in
the buttermilk mixture. Gently combine the two with a spoon, being
careful not to overbeat. Transfer the batter to the prepared pan.
Bake for 35 minutes, or until the top of the corn bread is firm
and golden. Cut into squares and serve hot with butter and sorghum
or honey.

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