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Cornbread

Yield about 6 cups crumbled cornbread or 6 servings

Ingredients

  • 1/4 cup butter or margarine
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/4 cups buttermilk
  • 1 large egg, lightly beaten
  • 1/4 cup corn oil

How to Make It

  1. Melt butter in an 8-inch cast-iron skillet in a 375° oven for 5 minutes.

  2. Combine cornmeal and next 5 ingredients; make a well in center of mixture.

  3. Combine buttermilk, egg, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.

  4. Remove skillet from oven. Pour batter into skillet. Bake at 375° for 25 minutes or until golden.