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From the kitchen of One Perfect Bite...I was asked to post the recipe I used to prepare the cornbread mix I talked about last weekend, and I am happy to do that. It originally came from the book, Make-A-Mix Cookery. The mix makes four pans of cornbread, and it will keep for several months if it's stored in a cool dry place. One small warning is needed. This makes a Yankee-style cornbread that is far less sweet than its southern counterpart, and I suspect it will disappoint those who have a...
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Posted in: International Recipes
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