CornbreadBreads

Indian Summer Cornbread

This is the best corn bread recipe I've made. It comes from an old cookbook published by the Northern Cherokee Nation. I grew up eating it with a drizzle of honey, but it's equally good served warm with butter!
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Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 25-30 minutes

Source: The Northern Cherokee Cookbook (1997)

Ingredients:

Steps:

  1. Combine the dry ingredients in a large bowl and mix thoroughly. I'd recommend sifting or whisking them together.
  2. Combine the oil and buttermilk into a separate bowl. Beat the eggs lightly and blend into the wet ingredients.
  3. Mix the wet ingredients into the dry, leaving a few small lumps. The batter will be thin.
  4. Pour into a greased and floured 9x13 inch pan and bake at 425 degrees F for 15-20 minutes, until slightly browned and a cake tester (or knife) comes out clean.
  5. Serve with butter, honey, or hot chili. :) Enjoy!

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Anonymous
January 17, 20180 found this helpful

Looks delicious! Thank you for sharing.

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