Southern Style Cornbread

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Dietary: Kosher, Peanut-Free, Tree-Nut Free, Vegetarian, Whole Grain

Made with whole grain, stone ground corn, this is sure to be a family favorite. The Hodgson Mill self rising corn meal and only 3 other ingredients makes this a fool proof dish.

Prep: 5 min
Total Time: 30 min
Yield: 12 servings



  • Preheat oven to 450°F
  • Heavily grease an 8” or 9” skillet, corn stick molds or muffin tins and heat in oven until very hot (about 5 minutes).
  • Measure two cups corn meal, baking poweder, and salt and into mixing bowl. Mix with a fork. Combine liquid ingredients and add gradually to meal, blending well. Pour into the preheated pan and bake for 20-25 minutes. For Corn Muffins or Corn Sticks: 12muffins or sticks Follow above recipe (filling each mold only 2/3 full), shorten cooking time to 15-20 minutes.

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