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Honey Cornbread

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Goat's milk adds a subtle tang, but cow's milk will work, too. Cooking the bread in a skillet gives it a nice golden crust.

Source: Martha Stewart Living, May 2010
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  • MarthaandMeBlogger
    8 JUL, 2010
    This is great. My results are here: http://marthaandme.wordpress.com/2010/05/07/honey-cornbread/
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