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Corn Bread Recipe

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This recipe for Corn Bread is from The Aguilera Family Cookbook, 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:  
Dry ingredients:
1 cup flour
1 cup yellow cornmeal
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/2 cup butter, melted

2 eggs
1 cup buttermilk
1/4 cup honey

Optional:
8 oz creamed corn
1/2 cup shredded cheese

Directions:
Directions:
Preheat oven to 400º. Lightly grease a 9 inch cast iron skillet and place into the oven to heat up.

In a large bowl, whisk together the dry ingredients. Make a well in the center and add the buttermilk, honey, and eggs. Mix well, then add in the slightly cooled butter. Mix again until combined - don't over mix.

Remove skillet from the oven and pour the batter into the hot skillet. It should sizzle!

Bake until the cornbread begins to brown on top and a toothpick inserted into the center comes out clean (about 20-25 minutes). Cool 10 minutes before slicing and serving.

Options:
* Add 8 oz creamed corn with the wet ingredients.
* Sprinkle cheddar cheese on top the last 5 minutes of baking.

Personal Notes:
Personal Notes:
Ivy House Cornbread (in Ocala):
1 box Jiffy cornbread mix
1 cup creamed corn
4 eggs
1 cup chopped onion
1 cup shredded cheddar cheese
1 stick butter, melted.

Gently mix all and pour into sprayed 9.13 pan. Bake 375º until golden brown 30-40 minutes.

 

 

 

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