I just made this recipe to accompany my chili and WOW! So good.I did modify it just a little based on some of the previous reviews. I used yellow corn meal, and instead of just oil in the skillet, I used 3 TBS butter and 1 TBSP oil, as well as adding a cup of grated cheese. I took it out of the oven at 19 minutes and it is moist and wonderful. This will be my go to for corn bread from now on.
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