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Corn-Off-the-Cobb Bread Recipe

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This recipe for Corn-Off-the-Cobb Bread is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup salted butter
1 1/2 cup self rising white cornmeal mix
1/2 cup all purpose flour
1 1/2 cups buttermilk
1 cup fresh corn kernels
2 large eggs

Directions:
Directions:
1. Preheat oven to 425º. Place butter in a 10 in cast iron skillet, and heat in oven until butter has melted and skillet is hot, about 5 minutes.
2. Meanwhile, whisk together cornmeal and flour in a large bowl. Whisk together buttermilk, corn kernels, and eggs in a medium bowl. Stir buttermilk mixture into cornmeal mixture. Add melted butter from the skillet to cornmeal mixture, and stir just until blended. Pour into hot skillet.
3. Bake until golden brown 25-30 minutes. Remove from oven, and immediately turn out onto platter.

 

 

 

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