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Buttermilk Cornbread

Yield 8 servings


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 2 eggs, beaten
  • 2 tablespoons bacon drippings or shortening, melted

How to Make It

  1. Combine cornmeal, flour, baking powder, and salt; mix well. Dissolve soda in buttermilk. Add buttermilk mixture, eggs, and bacon drippings to dry ingredients; stir just until moistened.

  2. Pour batter into a greased 9- inch cast-iron skillet. Bake at 450° for 20 minutes or until browned. Cut into wedges, and serve hot.

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