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Corn Bread Recipe

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This recipe for Corn Bread, by , is from 2020 Quarantine Family & Friends Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Liz Delansky


1 1/4 cups yellow cornmeal
1/4 cup sugar
3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
2 eggs, slightly beaten
1/2 teaspoon vanilla
1/4 cup melted butter
2 tablespoons honey

Pre-heat oven to 350F. Grease an 8 x 8 inch baking pan or cast iron skillet with shortening. Place the pan in the oven to heat while your mixing up the corn bread.

Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl. In another bowl whisk together the buttermilk, eggs, vanilla, and melted butter and honey.
Pour the wet ingredients into the dry and stir until just moistened.

Pull the hot greased pan from the oven and pour in the batter.

Bake for 25 to 30 minutes, or until a tester comes out clean.

Cool for 10 minutes in the pan before serving.




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