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Cornbread

1.  Preheat oven to 425.
2.  Grease a 10 1/2 inch iron skillet generously with Crisco.
3.  In a mixing bowl, combine:
       2 cups corn meal
       2 Tbsp. Dukes mayonnaise
       1 large egg
       1 1/2 cups buttermilk
4.   Pour mixture into skillet.  
5.   Bake at 425 for 15-18 minutes until lightly golden brown. Don't over-bake.
6.   Turn cornbread out upside down onto plate immediately after removing from oven. Serve hot with butter (optional).



Posted: September 29, 2011 






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