This recipe for CORNBREAD, by Annie T. Paschall, is from Family & Friends,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Mix corn meal and flour. Then throw in the egg and pour in the buttermilk. (If you don’t have buttermilk, put 1 tsp. vinegar in a cup of sweet milk.) Blend until smooth. Mixture should not be thick. Pour in hot buttered pan and cook at 400º for 15 – 20 minutes.
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