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Recipe Name: Corn Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Corn meal
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) SODA
2 Cup(s) Buttermilk
2/3 Cup(s) All-Purpose Flour
1 Teaspoon(s) Salt
2 Eggs, beaten
Prepare large cast iron skillet: grease generously with bacon
drippingsso that bottom of skillet is well covered. Place skillet in
400 F. ovento heat. Meanwhile prepare batter: Combine dry ingredients,
add eggs andbutter milk, mixing well. Remove skillet from oven when
grease startsto smoke; scrape batter into skillet. Batter must start to
sizzle assoon as it hits skillet. Place in oven and continue baking
for 20-25minutes, or until browned on top. I don't use this skillet
for anythingbut corn bread and I never wash it, just wipe out well.
After a fewtimes you will find the corn bread will fall out of pan
easily andintact. Courtesy Telephone Pioneers: BillSpalding *P
CRBR 38 AFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1530
Calories From Fat: 203
Total Fat: 23.4g
Cholesterol: 391.6mg
Sodium: 4673.5mg
Potassium: 1669.7mg
Carbohydrates: 277.9g
Fiber: 20.1g
Sugar: 25.6g
Protein: 57.2g

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