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This is a traditional southern cornbread recipe passed down to me by my great-grandmother. It goes wonderfully with greens, chile, hearty soups and stews, and is an essential component in a traditional cornbread stuffing recipe for Thanksgiving. It is important that white cornmeal by used, preferably stone-ground. Please note that yellow corn meal cannot be substituted. Also, for this recipe, the use of a cast iron skillet is essential.
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Preheat the oven to 450 degrees. Combine white cornmeal, soda, and salt; stir in eggs and buttermilk. Heat bacond drippings in an 8-inch cast iron skillet until hot; add drippings to batter, mixing well. Pour batter into hot skillet, and bake for 25 minutes or until bread is golden brown.
(Note: To turn this into a Tex-Mex cornbread, add one 4-oz can chopped green chiles and a pinch of sage--you can also add chopped jalopena peppers if you wanat it really spicy!)
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