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Buttermilk Corn Bread
"Gardens, scholars say, are the first sign of commitment to a community. When people plant corn they are saying, let's stay here. And by their connection to the land, they are connected to one another."
-- Anne Raver
When I make Oven-Fried Chicken, I have to figure out what to do with the rest of the buttermilk. I end up making lots of corn bread -- & that is no complaint!
Melt fat in one large or two medium oven-safe skillets.
Preheat oven to 375°F.
Mix all dry ingredients in a large bowl.
Mix in egg & buttermilk.
Add corn kernels or pepper bits if you want. If your veggies are extra moist, use a little less milk.
Pour the mixture into your pan(s) & bake for about 15 minutes (longer if it's deeper than an inch in the pan), or until a fork comes out of the center fairly dry -- remember it will keep cooking a bit after it comes out of the oven.
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