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| NANNIE'S SUNDAY CORNBREAD | |
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2 heaping tablespoons butter flavored Crisco 2 eggs 2 cups cornmeal, yellow or white 1 cup all purpose flour 1 teaspoon sugar whole milk 1/2 teaspoon salt 1/2 teaspoon pepper 1 10" cast iron skillet Mix together cornmeal, flour, sugar, salt and pepper. Add milk until you have the consistency of a cake batter. Add eggs and mix well. In the skillet, melt shortening. Move the skillet around until well coated. Pour the remainder into the batter and mix. Pour the batter into the skillet. Bake at 375 for 40 minutes or until light brown. *Cornbread will not stick to a seasoned skillet. Submitted by: JN | |
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recipe reviews #175006
Sandra (Florida) says:
I'm a Southern girl and have tried lots of cornbread recipes. This is without a doubt the best old-fashioned Southern cornbread I've ever eaten. I made it exactly as stated using a cast iron skillet. Delicious. A real keeper. Thanks JN for sharing!
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