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Cornbread
side
Traditional Southern cornbread omits the sugar. Northern style adds it. Both have their defenders. · 2 cups cornmeal · 1 cup flour · ¼ cup sugar (optional, Southern style omits) · 1 tablespoon baking powder · 1 teaspoon salt · 2 eggs · 1¼ cups buttermilk · ¼ cup melted butter or bacon drippings
source
Hugo Ziemann & Mrs. F. L. Gillette · The White House Cook Book · 1887 · Hugo Ziemann & Mrs. F. L. Gillette · The White House Cook Book · 1887
card id
card_n_c53ed2f69b29
adjoining cards
- same section → Buttermilk Biscuits
- on the shelf of → The recipes — food that has fed people — a member of the recipes shelf in the keeping
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