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Grandmother's Buttermilk Cornbread
Reviews:
May 23, 2006

The recipe is fantastic as written, but after making this recipe a few times I made a few changes. I used Splenda instead of sugar, whole-wheat flour instead of all-purpose, Smart Balance Light instead of butter, and sour skim milk instead of buttermilk. Sounds like a lot of substitutions, but the end result was absolutely delicious, and nearly guilt free! This is the ONLY cornbread recipe that I use, and it comes out wonderful every time.

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