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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can freeze in a heavy-duty zip-top plastic bag up to one month. Thaw in the refrigerator. Ingredients:
1/3 cup butter |
2 cups white cornmeal mix |
3/4 cup all-purpose flour |
1 tablespoon sugar |
2 1/4 cups buttermilk |
2 large eggs |
Directions:
1. Place butter in a 10-inch cast-iron skillet, and heat in a 425° oven 5 minutes or until melted.
2. Combine cornmeal mix, flour, and sugar in a large bowl.
3. Stir together buttermilk and eggs. Add to dry ingredients; stir just until moistened. Pour over melted butter in skillet.
4. Bake at 425° for 25 minutes or until golden.
5. Note: For testing purposes only, we used White Lily White Cornmeal Mix.
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