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Cornbread

February 8, 2010

Lisa U.’s recipe

preheat oven to 375

in a large bowl, sift the following
2 cups cornmeal
1 cup unbleached flour
1 T baking powder
1 t salt
1/2 cup sugar (I use brown)

in another bowl, mix
2 cups buttermilk
4 eggs
1 can creamed corn

put 1/2 stick of butter in a 9×13 baking dish, and put the dish in the preheated oven. Mix the wet ingredients into the dry ingredients. If you’re going to add cheese, bacon, fruit or whatever, add that after you’ve thoroughly combined the wet and dry ingredients. Take the baking dish out of the oven and tilt it to coat the bottom and sides with the melted butter. Pour in the cornbread mixture. Bake for 45 minutes, or until a knife inserted into the center comes out clean.

This makes a very moist, dense and slightly sweet corn bread.

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2 comments

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