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Grandmother's Buttermilk Cornbread

Reviewed: May 13, 2010
Yup. This is a very good 'yankee-cornbread' recipe. While mixing, I added the soda and buttermilk last, for a little better finish texture. I up'd the servings to 12, for a better rise in a 9 inch skillet ('kindda like a thicker cornbread). I fried a strip of smoked bacon for a little oil in the skillet (ate the bacon) and placed in the oven while preping the mix - gave it a slight rustic taste redolent of an open fire and a terriffic crust. 5 stars! Thanks Bethany!
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