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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 teaspoon vegetable oil |
2 cups self-rising yellow cornmeal |
2 tablespoons sugar |
1 tablespoon self-rising flour |
1/2 teaspoon salt |
1 cup buttermilk |
2 large eggs, lightly beaten |
1 tablespoon mayonnaise |
Directions:
1. Brush a 10-inch cast-iron skillet with oil, and heat in a 425° oven 5 minutes.
2. Stir together cornmeal and next 3 ingredients in a large mixing bowl. Stir in buttermilk, eggs, and mayonnaise, stirring just until blended. Pour batter into hot skillet.
3. Bake at 425° for 18 to 20 minutes or until golden brown and cornbread pulls away from sides of skillet. Remove to a wire rack, and cool 5 minutes.
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