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CUSTARD CORN BREAD | |
2 eggs, beaten 1/2 c. sugar 1/2 c. evaporated milk 1/2 c. water 1 c. buttermilk 1 tsp. baking soda 1 1/2 c. water ground corn meal 1/2 c. flour 1 tsp. salt 2 tbsp. melted butter Combine and pour into greased pan. TOPPING: 1/2 c. evaporated milk 1/2 c. water Combine and pour over batter in pan, do not stir. Bake at 325 degrees for about 45 minutes. |
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