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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 6, 2013
I found the cornbread to be dense. I changed the recipe some I added two teaspoons of baking powder and reduced the sugar to 1/2 cup. I put all the dry ingredients together. I beat the eggs with a hand mixer for 30 to 40 seconds added to the butter and sugar along with the buttermilk, then added the liquids to the dry ingredients. Poured everything into a cast iron skillet and baked until golden brown on the top. Just out of the oven I glided butter on the top. It was perfect.
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