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| Cornbread |
Tuesday, 12 July 2016
Cornbread
Cornbread, straight from the oven. Made with Maize flour, sweetcorn, yoghurt, one egg, butter and a little salt. The dough was thoroughly beaten before the dish was placed in the oven. No yeast was used. Cooked at 200 deg C for just under 45 minutes. Slices beautifully. An ideal accompaniment for a cooked breakfast, a stew, or a salad.
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