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Print this Recipe    Cornbread 61

Buttermilk Corn Bread

1 1/3 cups all-purpose flour
1 1/3 cups yellow or white corn meal
2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
1 1/3 cups buttermilk
1/2 cup unsalted butter, melted
2 large eggs, beaten

Preheat oven to 375F. Butter or oil a 9" baking pan, set aside.
Sift flour, corn meal, baking soda, baking powder and salt together.
Whisk together the buttermilk, melted butter and the eggs. Add the
dry ingredients to the liquid and stir just to blend. Pour the
batter into the prepared pan and bake until golden brown around
the edges, about 30 minutes or until tester inserted into the middle
of the bread comes out clean. Cool in the pan on a rack for a few
minutes then cut into squares. Freezes well, just wrap in foil
then put into a freezer bag.

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