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Wonderful cornbread Mirj! This was part of my 9/11 memorial dinner. I didn't change a thing, except to double the recipe and make two pans. This complimented the meatloaf and mashed potatoes recipes I made perfectly. True American food!

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yooper September 12, 2002

A wonderful recipe for cornbread. I am always happy to try recipes for Southern cornbread, as there are so many. I liked the crisp bottom of this cornbread. It was very, very, good. Thanks for sharing.

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Miss Annie December 16, 2002

I had the same result as Marg@Cayman Designs and I used an iron skillet. Not only did the bottom of the cornbread never crisp up, the bottom 1/4" remained soggy after over an hour of baking. While I didn't really care for it, Dh did.

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sugarpea February 06, 2006

I baked it for 50 minutes but it wasn't enough. When I cut it, after it had cooled, the bottom 1/4 inch was like custard. I had put the butter in the pan like is called for but now I'm not sure if maybe that should only be done for a cast-iron skillet. Next time I'll try to lift the bread up from the pan to make sure it is cooked all the way through.

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Marg (CaymanDesigns) October 04, 2005

I used an 8" square pan, and the cornbread turned out great! It was tasty, and moister than most of the cornbread recipes I've tried. I wouldn't change a thing, Mirj! Thanks!

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truebrit December 14, 2004
Craig Claiborne's Southern Cornbread