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Basic Buttermilk Corn Bread

Reviewed: Feb. 12, 2012
As long as I can remember, 50+ years, the women and men in my family have used this recipe. My husband likes olive oil. You can use it instead of the oil and butter. Works just the same. By the way, if you heat the skillet on the stove top you can sprinkle in some extra cornmeal, wait until it starts to get dark brown, then pour in the batter. The hotter the skillet the darker the crust!!! Gives that glass of sweet milk and cornbread just a little something extra.
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