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Country Kitchen
May 1, 2012 Previous Recipe | Next Recipe
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OUR CREAM OF BROCCOLI SOUP
GARLIC CHEESE GRITS CASSEROLE
BLUEBERRY CRUNCH
WHOLE WHEAT BANANA NUT BREAD
EASY CHEESE BALL
OAKVIEW FARMS MOIST CORNBREAD
SHRIMP JAMBALAYA
CHRIS’S EASY CAKE
OAKVIEW FARMS MOIST CORNBREAD

Vegetable shortening
1 ¾ cup stone ground cornmeal
¾ cup unbleached all-purpose flour
1 teaspoon sea salt
Cracked pepper to taste
4 teaspoons baking powder
¼ teaspoon baking soda
2 eggs, lightly beaten
1 stick unsalted butter, melted
1 ¾ cup buttermilk

Preheat oven to 400 F. Grease cast iron skillet with shortening and heat in oven.
In large bowl, blend dry ingredients together. Add eggs, butter and buttermilk and stir just until smooth. Don’t over beat. Pour mixture into hot skillet and bake 25-28 minutes, or until golden brown.





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