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1-2-3-4 Corn Bread


  • Serves 8.


  • 1/2 C corn oil
  • 1 egg
  • 1 1/2 C buttermilk
  • 2 C self-rising cornmeal


Heat oven to 450 degrees. Grease a 12-inch round cast-iron skillet. Whisk oil and eggs together. Mix in buttermilk and self-rising cornmeal. Pour into the skillet and bake 25 minutes or until golden brown. Serve with white beans and relish, or chili.

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