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Crunchy Cornbread

This yummy cornbread is distinctive because it uses a coarser ground meal. In the past I could only find it in some Hispanic foods sections, but now Bob’s Red Mill also makes a good one, too.

Crunchy Cornbread

Ingredients

  • 1-1/2 C coarse cornmeal
  • 2 C flour
  • 1/3 C sugar
  • 2 T baking powder
  • 1 t salt
  • 2 C buttermilk
  • 2 eggs, beaten
  • 2 T oil

Instructions

  1. Preheat oven to 425°.
  2. Mix dry ingredients.
  3. Add wet ingredients and mix well.
  4. Spray 9x13 pan with non-stick spray. Pour in mixture
  5. Bake for 15–20 minutes.
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Recipe source: Patti Morris

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