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Moist Corn Bread

Yield: 6 Servings

Ingredients and directions for this recipe

1 c Corn meal
1 c Whole wheat flour
2 tb Ground sesame seeds
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 Egg; beaten
2 c Buttermilk
1/4 c Oil
1/4 c Honey

Stir together dry ingredients. Combine liquid ingredients then add to dry
mixture, mixing only to blend. (Less mixing makes a more tender bread).
Pour batter into oiled 9x9 pan and bake at 350 for 40-45 minutes. Top will
spring back when bread is done. If using a cake tester, tester should come
out clean, but will be wetter that you'd expect.

MRS RON DEMMIN (KAREN)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,

See also:
Previous recipe Moist Chocolate Cake(english)
Next recipe Moist Cornbread

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