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A Different Cornbread

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1/4 cup vegetable oil
2 cups self-rising cornmeal or
1 cornmeal mix
1 1/4 cups milk
1 egg; , beaten
1 1/2 teaspoons cracked fennel seed
1 1/2 teaspoons cracked pepper

Preheat oven to 450 degrees. Pour the shortening in a 10-inch cast-iron skillet. Place the skillet in the hot oven. Place the self-rising cornmeal or mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and stir until thoroughly blended. Stir the hot shortening into the batter, then pour the batter into the hot skillet. Bake 15 to 20 minutes, until done. Serve piping hot with butter. Yield: One 10-inch round 116 by BobbieB1 on Apr 27, 1998 Submitted to the BBQ Mailing List by "Fergy" on Feb 9, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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