"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chattahoochee Cornbread Recipe

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This recipe for Chattahoochee Cornbread, by , is from Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Ruth Tucker
Added: Monday, March 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
1 c. self-rising cornmeal
2 tbsp. self-rising flour
3/4 c. buttermilk

Directions:
Directions:
Preheat over to 450. Coat a 6 inch round ovenproof skillet (or comparable-size baking pan) with oil.

Whisk together the cornmeal and flour in a medium bowl. Add buttermilk and stir.

Pour batter into the oiled skillet and bake for 20 minutes, or until a wooden skewer inserted into the center of the break comes out clean.

Let cool for several minutes before turning out onto a wire rack to cool completely.

Number Of Servings:
Number Of Servings:
6

 

 

 

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