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Homesteader Cornbread

Reviewed: Sep. 5, 2012
This is the best recipe for cornbread I have ever used. I can't ever follow a recipe exactly though so of course I tweeked it just a bit. As others have mentioned I switched the measurements for the cornmeal and flour to 2 cups cornmeal and only a cup and a half of the flour. I also whipped the cornmeal and milk quite a few times with a spatula while it soaked. As for the dry ingredients I sifted them all together twice before adding the wet ingredients and I chose to use golden Cisco melted instead of oil. I then cooked at 300F instead of 400F and the bread has turned out PERFECT every time! Edges are golden yellow and just the right crispness and the center is nice and moist! Made this quite a few times already and not sure how anyone can say anything bad about it. If they do, it's not the recipe, it's them!
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