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This cornbread is moist and light, with the rich taste of corn. Use stone-ground cornmeal if possible.for the best taste and texture. Either yellow or white cornmeal bakes into a handsome, delicious cornbread. The servings will differ, according to how large you cut the servings. I like to add about 2 large green onions chopped up in my batter sometimes.
Units: US | Metric
Serving Size: 1 (86 g)
Servings Per Recipe: 9