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Good corn bread recipe from grits


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RogerDat

Greetings! I copied this from someone on the web, who got it from her mom, who

got it from on the back of a bag from a store called Mingus Mill!

I used local re ground yellow grits and it was delicious!

 

My favorite cornbread recipe is one that my mom found on the back of stone ground

cornmeal she got in the Great Smokey Mountains at Mingus Mill. It uses buttermilk and

a higher cornmeal to flour ratio. Not too sweet, not too dry.

It tastes better if you make it in an iron skillet and cut it into wedges.

 

1 1/2 c buttermilk (or sour milk made with 1 1/2 c milk and 1T vinegar

1 BIG egg / 2 local eggs

1T sugar

1/2 t salt

1/2 t baking soda.

 

Beat this together. Then stir in:

1 1/2 c corn meal

1/2 c flour

1/4 c butter, melted ( I used canola oil, much more easy)

 

 

Cook in an greased 8" square pan (or round iron skillet) at 425 (250C) for 30 minutes.

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