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Very tasty
07/201/2021
07/21/2021
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Rating:
Wonderful recipe!
For the muffin tray I put three spoonfuls of vegetable oil that is for baking for it not to stick.
For the muffin tray I put three spoonfuls of vegetable oil that is for baking for it not to stick.
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Laura C
01/17/2021
01/18/2021
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Rating:
Simple and perfect. I did increase eggs from 2 to 3, reduced milk by 1/4 cup per another baker's suggestion. When baked in mini-muffin tins you get extra crispy goodness if that's your thing.
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Kaylah
05/120/2021
05/01/2021
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Love this recipe!! Baked it with green chile enchilada sauce and jalapenos and it is amazing!!
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Margaret Elise Erath
06/167/2020
06/16/2020
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This is by far our favorite cornbread recipe, and its quick and easy to make.
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Elina
12/362/2019
12/29/2019
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Rating:
I made these with the corn and green chiles, and it was DELICIOUS!!!! Great recipe!
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Margaret Erath
10/299/2018
10/27/2018
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I used this recipe as written to make waffles. They were soft, not crispy, but wow they were good!! The whole family LOVED them!! This is our favorite cornbread recipe anyway, but making it as waffles was awesome!
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Pippy
07/198/2017
07/18/2017
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Rating:
Per instructions, I heated my cast iron in the oven with a generous dollop of GF shortening, but added 3 eggs, and took out 2 tbls of water. Before adding the wet ingredients, I added two cups of mozzarella cheese, some garlic and onion powder and 4 turns of sea salt and gave it a stir. It was delicious and with the super crispy bottom, OMG, it was SO yummy! I put it on a cooling wrack as fast as possible and sprinkled a nice topping of more cheese. The fam loved it!
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Nancy
06/153/2017
06/03/2017
Made this with an egg substitute. It tasted really good but a little chewy. I may have underbaked it a bit or maybe the egg substitute made it chewy.
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Kayla
01/18/2017
01/19/2017
Wonderful cornbread! I used 2 eggs baked the muffins for 16 minutes. They were perfect and delicious! Just the right amount of sweetness.
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Matti
11/325/2016
11/21/2016
Cast Iron Skillet style: put the two tablespoons of butter in a cast iron skillet in the oven to preheat/melt butter. Mix up everything else for cornbread (2 eggs). When the oven is hot and butter is bubbling, pour the batter in the pan and return it to the oven. Bake 25 minutes. PERFECT.
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