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This is a moist basic cornbread with whole wheat added that I've adapted slightly from one I've used for years. It was shared with me in Utah, the women there really know how to cook! I use medium grind cornmeal from Bob's Red Mill and use light flavored olive oil instead of the melted butter called for in the original recipe.
Units: US | Metric
Serving Size: 1 (91 g)
Servings Per Recipe: 6