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Cornpone

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1 cup All Purpose Unbleached White Flour
3/4 cup Yellow Cornmeal
1 tablespoon Baking Powder
1 teaspoon Salt
3 tablespoons Sugar; up to 4
3/4 cup Buttermilk
1/4 cup Whole Milk
2 Eggs; beaten
1/3 cup Butter or Margarine; Melted

Preheat oven to 425. Using about 2-3 T. of shortening, grease a 9" inch cast iron skillet. Place the skillet in the preheated oven. In a large mixing bowl, combine all the dry ingredents together. Blend well. In a smaller bowl add buttermilk, milk, and eggs. Add the melted margarine and mix well. Add the liquid mixture to the dry ingredents and mix well. Remove the hot skillet from the oven and carefully pour in the batter. Return the skillet to the oven, remembering that the skillet is still hot. Bake for 25 minutes. Remove to a plate and rub top with a stick of butter or margarine. TIPS Have all ingredents at room temperature. Stone ground yellow corn meal works best and gives a golden color bread. Don't use no-fat margarines. They contain too much water. Mix the batter till smooth. I don't care what your Grandmother said about lumpy batter being OK. Use a seasoned cast iron skillet. You may also use a cast iron muffin pan without the paper cups. If you use any other type muffin pan the paper cups may be necessary. Spray the paper cups with PAM. Make sure the greased skillet is in the oven long enough to get hot. This will make for a crispy crust. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by "James A. Whitten" on Aug 17, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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

 
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