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Country Cornbread


  • 2 1/2 cups yellow cornmeal
  • 2 cups flour
  • 2 Tbsp. sugar
  • 1 Tbsp. salt
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 4 large eggs
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  • 2 1/2 cups buttermilk
  • 1/2 cup salad oil
  • 1 pkg. frozen whole kernel corn, thawed (10oz.)


Preheat oven to 400 degrees F. About 40 minutes before serving, or early in day, grease 13x9 inch baking pan. In large bowl, mix cornmeal, flour, sugar, salt, baking powder and baking soda. In medium bowl, with wire whisk or fork beat eggs, buttermilk and salad oil until blended. Stir buttermilk mixture and corn into cornmeal mixture just until dry ingredients are moistened. Spread batter evenly in pan. Bake 30 minutes or until golden and toothpick inserted incenter comes out clean. Serve warm. 15 servings

By Robin from Washington, IA


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