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Breads

Aunt Evelyn's Corn Bread - 1996
​Recipe courtesy of Karen Denise Brooks

INGREDIENTS
  • 2 cups  corn meal
  • 1 cup  flour
  • 2 teaspoons  salt
  • 4 teaspoons  baking powder
  • 1 teaspoon  baking soda
  • 2 egg
  • 2 cups  buttermilk

PREPARATION
Combine all ingredients in a bowl and mix well.  Add the buttermilk to make the right consistency.  Pour into a greased 9x13 pan and bake at 425 degrees for 25 to 30 minutes.  

Use this for the Stone Family Chicken Dressing from Aunt Tincy and Aunt Evelyn.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking