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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 4, 2013
This is the BEST cornbread my family has ever eaten!! I followed the recipe as directed but since I was using a dark coated 8X8 pan (sprayed with Pam), I lowered the oven to 350 and baked it for 25 minutes on Convection Bake. It came out perfect! I also used a low-fat cultured buttermilk (instead of a bulgarian buttermilk). It truly was delicious along with a bowl of Red Beans and Rice! After years of trying other brands in the store where all you add is egg and milk, this is the only cornbread recipe I will ever use from now on! Thanks Bethany for sharing this AWESOME recipe!!!
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