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    You are in: Home / Recipes / Craig Claiborne's Southern Cornbread Recipe
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    Craig Claiborne's Southern Cornbread

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 12, 2002

      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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    • on December 16, 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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    • on February 06, 2006

      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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    • on October 04, 2005

      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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    • on December 14, 2004

      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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    Nutritional Facts for Craig Claiborne's Southern Cornbread

    Serving Size: 1 (90 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 125.3
     
    Calories from Fat 39
    31%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.1 g
    10%
    Cholesterol 43.9 mg
    14%
    Sodium 266.7 mg
    11%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 1.2 g
    4%
    Sugars 3.2 g
    13%
    Protein 4.6 g
    9%

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