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Homesteader Cornbread
October 04, 2002

My husband and I have made this recipe several times and we love it. This is a sweet, dense cornbread, but I find that it's sweetness is a good complement to a spicy chili. It keeps fairly well, but any cut edges will dry out quickly -- however, since the bread is dense, it will still be moist just beyond the cut edge. Only cut off as much as you plan to eat at a time. We also like this at breakfast with a little molasses.

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