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LOCATION: Recipes >> Breads Quick >> Cornbread 62

Print this Recipe    Cornbread 62

Perfect Cornbread

1 cup stone ground cornmeal
1 cup whole wheat flour
2 1/2 tsp. baking powder
1 tsp. Tony Cachere's salt free cajun seasoning
2 eggs
3 T. honey (dripping)
2 T. Canola oil
1 1/2 cups 1% milk

Preheat oven to 400 degrees.

In No. 8 iron skillet, preheat 2 T. Canola oil until hot, not
sizzling, remove from heat and set aside.

In mixing bowl combine flour, cornmeal, baking powder and seasoning,
blend well. Then add eggs and honey and blend in. Add preheated
cooking oil and blend in. Add milk in portions until all is added
and blend mixture well until free of lumps. Pour in greased No.
8 skillet and place into oven.

Cook for 30 minutes. Remove and cool on baking rack, then serve
hot with butter or crumbled in a glass with milk.

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