Rating: 4 stars
1 Ratings
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If you love to crumble cornbread into buttermilk and eat it with a spoon, this is a great recipe for the job.

John Martin Taylor
Recipe by Southern Living April 2003

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Yield:
6 servings
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Ingredients

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Directions

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  • Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven.

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  • Whisk together buttermilk and egg. Add cornmeal, stirring well. Whisk in baking powder, baking soda, and salt. Pour batter into hot skillet.

  • Bake at 450° for 15 minutes or until cornbread is golden.

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