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LuvLilDogs is looking for: (5 recommendations)
My aunts used to make a very, very dense moist thin cornbread. No one has their recipe, and I'm looking for suggestions! It was baked in round cake pans.

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Last updated: Jun. 23, 2013 4:33 pm
Posted: Jun. 19, 2013 9:22 am
 
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Photo of: Sweet Cornbread Cake

Sweet Cornbread Cake

Submitted by: myfoursonsks 
Home Town: Odessa, Missouri, USA
Living In: Fort Lewis, Washington, USA
Serve this rich, sweet, cakelike cornbread hot from the oven. 
Recommended by: Nadine
Jun. 19, 2013 10:34 am
Hi this is a great cornbread
 
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Photo of: Grandmother's Buttermilk Cornbread

Grandmother's Buttermilk Cornbread

Submitted by: BETHANYWEATHERSBY 
Grandma's recipe for a sweet, moist cornbread likely to become your favorite! 
Recommended by: Nadine
Jun. 19, 2013 10:34 am
Have not tried this but in the fall it is on the list.
 
Commented by: Aiya
Jun. 21, 2013 6:27 pm
From Paula's Best Dishes/Take It Easy 5 stars based on 18 Reviews Servings: 4 to 6 servings Prep Time: 15 min Cook Time: 20 min Difficulty: Easy Ingredients 6 tablespoons unsalted butter, melted, plus butter for baking dish 1 cup cornmeal 3/4 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs, lightly beaten 1 1/2 cups buttermilk Directions Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
 
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Photo of: Cornbread Pudding

Cornbread Pudding

Submitted by: LOVE2COOK2 
Living In: Des Moines, Iowa, USA
Corn baked into cornbread -- delicious! 
Recommended by: rhea430
Jun. 21, 2013 8:24 pm
This might be like it just change pan shapes
 
Commented by: charly
Jun. 22, 2013 1:40 pm
old hand writen recipe wrote by my Mother(born 1902)in cook book of daily recipes from daily recipes in the chicago evening american newspaper. publishedin early 1900. I never heard of such ingredients & did not try it. but rather interesting. 2 cups corn meal,1cup flour,2cups milk,1cup sour milk,1tsp salt,1tsp soda,half cup molasses, extra rich..1/2 cup gr.suet. (states this is large amount of corn bread.... she cooked this in round cake pans,does not show any further comments, however we ate a lot of corn bread, she called it johny cake when in round cake pans. I cannot vouch for this, Like you would like to know if molasses and or the suet has been an ingredient in other reccipes of corn bread.
Comments:
LuvLilDogs
Jun. 22, 2013 6:36 pm
I appreciate the responses from all. However, perhaps I should clarify that this was a very simple recipe.
 
IMMAG
Jun. 23, 2013 4:25 pm
Long ago My mother in law made the most delicious corn bread. I
 
IMMAG
Jun. 23, 2013 4:33 pm
Long ago My mother in law made the most delicious corn bread I have ever eaten. I watched her make that corn bread & even got the recipe from her, she didn't measure anything, just a handful of this and about I/2 handful of that & IT WAS VERY SIMPLE, she made it using Miracle Whip salad dressing, no shortening or butter. I have tried to make it; but it never turns out like her corn bread did.
 
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