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“Not sweet, just yummy! No, mom never used an egg in there, but she always oiled the heck out of her skillet and used full-fat buttermilk, which kept it moist. It is definitely an Appalachian version of cornbread that one either loves or hates!”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. Mix dry ingredients, then add buttermilk.
  3. Pour into muffin tins or into an oiled, heated 8" cast iron skillet.
  4. Baking time depends on tin, 25 min for muffins and about 35-40 for skillet. Just watch for it to get gold on top!

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