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Grandmother's Buttermilk Cornbread

Reviewed: Mar. 2, 2013
Great sweet cornbread. I had to substitute corn flour instead of cornmeal because I could not find cornmeal here in Ukraine. So I just used it instead of adding all purpose flour. Turned out great. I actually found myself liking the texture better. Not as crumbly. Also the recipe temperature in Celsius shows 175 degrees. This is really 345 degrees Fahrenheit. For European bakers you might want to bake this recipe at 190 degrees Celsius. Equal to 374 degrees Fahrenheit. Thanks for the great recipe!
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