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Homesteader Cornbread

Reviewed: Jun. 29, 2013
Great recipe. I have made this on several occasions including my best friend's wedding rehearsal dinner. I also swap the flour and cornmeal measurements and reduce the oven by 25 degrees. I like it a little sweeter so I add more sugar and I use brown sugar instead of white. When the bread is done I brush a little butter on top and broil it for a few minutes to give the top a nice golden brown colour. I also finely dice a jalapeƱo pepper with the seeds removed to give it a great smokey pepper taste and a little heat. I have never served this and ended up with left overs. I have also made a gluten free version for my girlfriend's Dad and cousin who both have gluten allergies by using rice flour and baking it a little longer. It comes out more dense and doesn't rise as well but it is still delicious!
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