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Cornbread

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Use this recipe to make stuffing or simply serve it alongside weeknight dinners.

Source: Martha Stewart Living, November 1999
Yield

Ingredients

Directions

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How would you rate this recipe?
57
  • AnyPenny
    21 JAN, 2009
    Assuming the tablespoon of butter was meant to butter the pan, this recipe has no oil or butter in the batter and yields pretty dry cornbread. It's a good basic recipe but I prefer a moister cornbread.
    Reply
  • atquering
    23 DEC, 2007
    Try using 1/4 cup of whole wheat flour and 3/4 all purpose.
    Reply

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