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Southern Cornbread
Submitted by Taipan


This is far different from the commercial cornbread, which usually contains sugar. This is an acquired taste, like martinis, and like martinis nothing else tastes quite the same after the taste is acquired.

l 1/2 cups corn meal
l cup bisquick or Jiffy baking mix
l cup buttermilk (if you can't get buttermilk, add l tsp vinegar to regular milk)
l tsp baking soda


Preheat oven to 425F.

After all are mixed, pour the batter into either an greased 8 x 8 pan or a 10" cast-iron skillet and bake for 15-18 minutes.

If you like the bottom crunchy (yes!) heat skillet on stove with l Tbs oil or bacon grease. Sprinkle scant amount of corn meal directly in the oil and heat until tan in color. Then add the batter and put the skillet in the oven.

Yield: 6 to 8 servings

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