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Basic Cornbread

Yield 1 (9-inch) cornbread (about 5 cups crumbled)

Ingredients

  • 2 cups buttermilk self-rising white cornmeal mix
  • 1/2 cup all-purpose flour
  • 1/4 cup butter or margarine, melted
  • 1 large egg, lightly beaten
  • 2 cups buttermilk

How to Make It

  1. Heat a well-greased 9-inch oven-proof skillet at 450° for 5 minutes.

  2. Stir together all ingredients in a bowl. Pour batter into hot skillet.

  3. Bake at 450° for 20 minutes or until golden brown.