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  • 0.5 cup Butter

  • 1.5 cups Milk

  • 1.5 cups coarse Cornmeal

  • 0.5 cup brown sugar

  • 3 Eggs

  • 1 teaspoon Baking powder

  • 0.25 teaspoon Salt


  • 1.

    Preheat oven to 425 degrees. Place an 8-inch cast iron skillet in the oven to preheat.

  • 2.

    Combine the butter, milk cornmeal and brown sugar in a small saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened.

  • 3.

    Add eggs, baking powder and salt to a medium bowl and whisk lightly. Add cornmeal mixture and stir until well combined.

  • 4.

    Oil cast iron skillet and pour in batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through.

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