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Buttermilk Cornbread


2 tablespoon vegetable oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1-1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 large egg

Heat oil in an 8" cast iron skillet or muffin pans in a 450 F. oven for 5 min. Combine cornmeal and next 4 ingredients in a medium bowl; make a will in the center of the mixture. Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into the hot skillet. Bake at 450 F. for 20 min. or until golden.

Yield - 6 - 8 servings




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.