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This yummy cornbread is distinctive because it uses a coarser ground meal. In the past I could only find it in some Hispanic foods sections, but now Bob's Red Mill also makes a good one, too.
Ingredients
- 1-1/2 C coarse cornmeal
- 2 C flour
- 1/3 C sugar
- 2 T baking powder
- 1 t salt
- 2 C buttermilk
- 2 eggs, beaten
- 2 T oil
Instructions
- Preheat oven to 425°.
- Mix dry ingredients.
- Add wet ingredients and mix well.
- Spray 9x13 pan with non-stick spray. Pour in mixture
- Bake for 15–20 minutes.
Notes
Recipe source: Patti Morris
Recipe source: Patti Morris
Alison Moore Smith is a 61-year-old entrepreneur who graduated from BYU in 1987. She has been (very happily) married to Samuel M. Smith for 40 years. They are parents of six incredible children and grandparents to two astounding grandsons. She is the author of The 7 Success Habits of Homeschoolers.