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Grandmother's Buttermilk Cornbread
October 05, 2010

I made twelve, gorgeous muffins with this recipe and they were not sweet, not dry, and certainly not "cake-like." I don't like too sweet ANYTHING and even tho' I was tempted to reduce the sugar after reading some of the reviews, sheer curiosity led me to prepare the entire recipe, including the amount of sugar, as is. Normally I find that I want honey, butter (or both!) on my cornbread, but not this time. These muffins were buttery, moist, just slightly sweet, hearty and surprisingly flavorful. They baked up nicely with perfectly risen tops at 375 degrees for about 22 minutes. I swear, once again it's the buttermilk - and the butter, of course!

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