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Southern Corn Bread

Ingredients:

  • 1/4 cup vegetable oil
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 cup milk
  • dash salt
  • 4 tsp. baking powder
  • dash salt
  • 1/4-1/2 cup honey or molasses
  • 2 eggs

Directions:

Preheat oven to 350 degrees F. Pour small amount of oil into cast-iron skillet. Heat skillet in oven. Combine remaining ingredients in bowl; mix well. Pour into heated skillet. Bake 20-30 minutes or until tests done.

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By Robin from Washington, IA

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May 20, 20100 found this helpful

Robin,
I have lived in the south all my life. What you posted here is NOT southern cornbread.

No Southerner would ever put whole wheat flour into cornbread and some southerners would swear that sweet cornbread is for the birds not humans. :-)

I like yellow cornmeal and just a bit of sweetening in my cornbread, but definitely NO molasses or honey.

Here is a quick and easy dish that is supposed to have originated in TN. A friend sent it to me.

Recipes: Main Dish Salad
Tennessee Cornbread Salad
* 1 package Buttermilk Cornbread Mix (6 oz) -- (I use Jiffy)
* 12 slices bacon (Or l lb.)
* 3 cups chopped fresh tomatoes

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* 1 cup chopped green bell pepper
* 1 cup chopped onion (I use half green onions and half red onion.)
* 1/2 cup chopped sweet pickles
* reserve 1/4 cup liquid from pickles
* 1 cup mayonnaise
Prepare and bake cornbread as directed on package. Cool completely.
In large skillet, cook bacon over medium heat until crisp. Drain on paper
towels. Crumble.
Crumble half of cornbread into bottom of large serving bowl. (I usually use a large baking dish for this OR one of my pretty glass/crystal bowls because it looks pretty. Sometimes I use a small punch bowl that I have.)
In another bowl, combine tomatoes, bell pepper, onions, pickles, and crumbled bacon; mix well.
Spoon half of vegetable mixture over cornbread.
In small bowl, combine mayonnaise and reserved pickle liquid and 1 Tbsp of the bacon grease; mix well.
Spread half of mixture over vegetables. Repeat layering with remaining cornbread,
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vegetables and dressing. Cover tightly; refrigerate 2 to 3 hours before
serving.
Serves 8.

Nancy

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May 21, 20100 found this helpful

This recipe most definitely isn't southern cornbread, as we know it here in the South. Never, ever put anything sweet into cornbread! What you posted here was more akin to a cake of some sort, not cornbread. lol

Reply Was this helpful? Yes

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