SOUTHERN CORNBREAD
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THIS RECIPE FOR SOUTHERN CORNBREAD IS PERFECT ANY TIME OF YEAR, FOR ANY SIDE DISH OR AS A MEAL ITSELF! MOIST, TENDER AND EASY TO MAKE!
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THIS EASY SOUTHERN CORNBREAD IS A QUICK BREAD THAT IS THE PERFECT COMBINATION OF FLAVOR, TEXTURE AND SIMPLICITY.
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Perfect for serving alongside soup, chili, or spreading copious amounts of butter an jam and enjoying by itself.
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Ingrediants
– Cornmeal – All purpose flour – Granulated sugar – Salt – Baking powder – Baking soda – Buttermilk – Eggs – Butter – Honey (optional) – Butter for top (optional)
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My choice of pan is the 10 1/2 inch Lodge pan. However, if you have a smaller one or larger one, that’s fine. You don’t want to go less than at least a 9 inch pan.
WHAT SIZE CAST IRON PAN ARE YOU USING?
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DO I HAVE TO USE A CAST IRON PAN?
Cast iron is my preference with this recipe. However, it will work GREAT in a 8×8 glass baking pan as well.
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