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September 1998 Issue
A Saturday Afternoon Social
by Royce Smith
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Pan Corn Bread
  • 2 cups yellow corn meal
  • 1/2 cup plain flour
  • 1/2 cup sugar (optional)
  • 2 tsp. baking powder
  • 2 eggs
  • 1 cup buttermilk
Preheat oven to 350 degrees.

Grease a 9x4 inch rectangle cake pan or use a large cast iron skillet. (Note: The quickest way to do this is scoop about a tablespoon of shortening up, shake it into the pan, and throw the pan in the oven. Allow to remain in the oven until the shortening melts. Approximately 2 minutes.)

In a large bowl mix all dry ingredients. Add eggs one at a time and then milk. Stir. Pour into hot pan. Place in the oven. Bake for 35 to 45 minutes. You'll be amazed when you are told that your cornbread taste like store bought mix.

  • Yields: 8 servings
  • Preparation time:1 hour
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