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I expected this cornbread to turn out more loaf bread like in slicing texture but it was more cornbread crumbly texture. Maybe I added a little too much flour. It's still tasty but less sweet than what I'm used to making. But slather a little bit of butter and a spoonfull my tomato jam on a
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This is THE real Southern cornbread, at least in my family. This is the way my mother and grandmothers made it, with stone-ground white cornmeal and buttermilk. Baking it in a preheated cast-iron skillet gives it a wonderful toasty brown crust. If your skillet is seasoned properly the cornbread will
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Directions 1. Preheat the oven to 350 degrees (F) 2. Sift the flour, cornmeal, baking soda, and salt into a mixing bowl. Beat the eggs until foamy and stir them into the dry mixture. Stir in the buttermilk and one cup of the whole milk. 3. Heat the butter in a 9 x 2 inch black (cast iron) skillet,
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Southern Cornbread Recipes -
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Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.
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For the corn, I saute one ear with a very little butter, salt and pepper to taste. I always cook the corn first so it has time to cool. Preheat oven to 425°. After the temperature reaches 425°, place a small iron skillet (about 8") with 1 Tablespoon of Crisco shortening in the oven
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Southern Cornbread Recipes