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Bread, Cracklin' Cornbread

kept byaileeoops
recipe byyahoo.com
Notes: 

Excerpted from Heritage by Sean Brock (Artisan Books). Copyright © 2014.

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Ingredients: 

4 ounces bacon, preferably Benton’s
2 cups cornmeal, preferably Anson Mills Antebellum Coarse Yellow Cornmeal
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1½ cups whole-milk buttermilk
1 large egg, lightly beaten


 

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