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CORN BREAD Recipe

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This recipe for CORN BREAD, by , is from Nancy's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Griffith
Added: Tuesday, July 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup cornmeal
1 Cup enriched flour
1 tsp. salt
2-3 tsp baking powder--I usually use 3
1/8 tsp. soda
1 Cup buttermilk
1 egg
1/4 cup oil

Directions:
Directions:
Place the oil in a cast iron skillet and heat it on the stove as you mix the other ingredients together. Make sure the skillet is hot and the bottom and sides are well covered. (This is just an estimate of the oil I use) Pour any extra oil into your cornbread mixture. This is all the shortening I add to mine. Bake in an oven preheated to 400 for about 25 minutes. When I use self-rising cornmeal and self-rising flour, I use just a smidgen of salt and baking powder. Granny used a 2 to 1 ration of cornmeal to flour, but I like the 50-50 better. It's just according to your own preference.

 

 

 

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