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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here's a great little recipe for cornbread! It doesn't get much easier than this! This is from the Isaac Hayes cookbook, Cooking with Heart and Soul , and I have to think that cornbread is right up there with the rest of the soul food's comfort food! Give it a try. This is cornbread with training wheels! Ingredients:
2 cups self-rising cornmeal |
1 cup jiffy cornbread mix (8.5oz.) |
2 eggs |
1 cup buttermilk |
1/3 cup vegetable oil |
Directions:
1. Preheat oven to 350°F.
2. Grease a 9x13-inch baking pan with non-sticking cooking spray and heat in the oven while making the batter.
3. In a medium bowl, combine cornmeal and Jiffy mix. Add eggs, buttermilk, and oil, and mix until dry ingredients are thoroughly moistened, adding a little water if necessary.
4. Spread the batter in the prepared pan and bake until golden brown, 15 to 20 minutes.
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