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    You are in: Home / Recipes / Type II Cornbread Recipe
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    Type II Cornbread

    Type II Cornbread. Photo by Matthew Ferson

    1/1 Photo of Type II Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Matthew Ferson's Note:

    So sweet, it'll give you the 'beetus

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    Ingredients:

    Serves: 12

    Yield:

    round

    Units: US | Metric

    Directions:

    1. 1
      Soak cornmeal in buttermilk for at least an hour, or in the fridge overnight.
    2. 2
      Preheat your oven to 425 degrees fahrenheit.
    3. 3
      Grease a 10" cast iron skillet with 1 Tbs butter.
    4. 4
      Mix the sugar, honey, melted butter, and egg into the milk/cornmeal mixture:.
    5. 5
      In a separate bowl, combine the flour, baking powder, and salt.
    6. 6
      Combine the wet and dry ingredients. It will be lumpy – don’t over-mix.
    7. 7
      Pour the batter into the skillet and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. The bottom crust should be dark, but not burned.

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    Ratings & Reviews:

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    Nutritional Facts for Type II Cornbread

    Serving Size: 1 (58 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 143.1
     
    Calories from Fat 34
    24%
    Total Fat 3.8 g
    5%
    Saturated Fat 2.1 g
    10%
    Cholesterol 23.9 mg
    7%
    Sodium 291.9 mg
    12%
    Total Carbohydrate 24.9 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 10.9 g
    43%
    Protein 2.9 g
    5%

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