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Corene's Famous Buttermilk Cornbread Recipe

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This recipe for Corene's Famous Buttermilk Cornbread, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Corene Johnson
Added: Tuesday, September 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Yellow Cornmeal
1 Cup Flour
1 tbsp. Baking Powder
1/2 tsp. Soda
1 tsp. Salt
1 Tbsp. Sugar
1 egg
Buttermilk

Directions:
Directions:
Mix all dry ingredients together. Add buttermilk and egg. Add enough buttermilk to make a meduim consistancy. Melt liquid shortening or bacon drippings in baking pan by placing it in the oven for a few minutes. When it is hot and melted, pour extra melted shortening into cornbread mixture. Mix well. Pour into bread pan and bake in 400 oven until golden brown. App. 20 minutes.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Mom always made the best cornbread. She had "magic" breadpans that she always used. She had two sizes, the bigger one was for when we had company. The smaller ones for when it was just the four of us. Actually they had been used so much that they were black, or well seasoned. The pans have a design in the bottom that would come out on the bottom of the cornbread. The bread would always be real crispy on the bottom and all the edges. Ummm! The corner pieces with lots of melted butter were the best!!

 

 

 

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