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Jan's Favorite Cornbread

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“I have used this cornbread recipe for years. It is scaled down a little bit from the days when we had children at home. If I try another recipe, my dh notices the difference right away and wants me to go back to the "good one"!! This must be baked in an iron skillet, it's just not the same without it. Good with soups, with beans, with milk. Just anything you like to serve with corn bread.”
READY IN:
21mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425º.
  2. Spray veg.
  3. spray then put a little oil in a 7 to 8 inch iron skillet.
  4. Place in the oven while it is heating up.
  5. Remove when skillet is hot.
  6. Combine all the dry ingredients in a bowl.
  7. Combine all the remaining ingredients in another bowl and blend.
  8. Add to the dry mixture and stir in briefly.
  9. Don't over-mix.
  10. Pour the batter into the heated skillet.
  11. Bake for about 15 minutes or until browned nicely.

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