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CORNBREAD FLITTERS 
1 c. self rising cornmeal
1 tbsp. flour
1 pinch salt

Add sweet milk (or buttermilk preferred) until runny. As you cook add milk if mixture thickens or bread will be dry. Heat cast iron skillet on medium high with tablespoon of shortening until will splatter (starting to smoke). Pour in mixture in 3 to 4 inch diameter flitters. Check with spatula and flip when brown. Add additional shortening with fork so other side will brown. Place on paper towels to serve and serve hot with butter. Yield 4 to 5 flitters.
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