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Cornbread: Part 3

3/4/2014

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I'm not even going to build the suspense. SUCCESS!!

I got this recipe from a friend, and I gave it a go. Super easy, gluten free, and totally tasty!

Ingredients:
2 tbsp Butter
2 c. Corn Meal
1 tsp. Baking Soda
1 tsp. Salt
1 tbsp. Honey
2 tsp. Baking Powder
1 Egg
1 c. Buttermilk or Sour Cream

Directions:
  • Preheat your shortening in your pan (I use cast iron so I do this in the oven). 
  • Preheat oven to 400°F
  • Mix ingredients together well.
  • Take the preheated shortening and add it to the mix. Stir. 
  • Pour the batter in the pan (if you're using cast iron, it should sizzle as the batter hits the pan)
  • Bake for 25-35 minutes. 
Picture
Picture
Notes:
I let it go too long. I always manage to burn the bottom, and even the top looks a little too dark. The cornbread was dry, and I think it's because it baked too long. It didn't really affect the flavor, and no I know better for next time. This turned out so much better than Cornbread and Cornbread: Part 2. 

Review:
I will most definitely be using this recipe again. It turned out really well. I would give this attempt a 4 but the recipe a 5. TC says the same. So, to take that all into account, I'm going to give it a...

Total Score:
4.5
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    Author

    I like to cook, bake, and write. My creations are generally not pretty, and messes are a part of my life. Prepare yourself. 

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