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Hazel's Cornbread

(by Latonya Black Gilliard)

1 c. self-rising yellow cornmeal

1 c. self-rising flour

1/2 c. sugar

1 egg

1 c. milk


Preheat oven to 375 F.

Grease a glass or stainless steel pan with virgin, cold-pressed, unrefined coconut oil (or any oil except vegetable or canola).

Place the pan in the oven to heat while you prepare the batter.

Beat all ingredients together. If the batter is slightly loose, that’s good. If it’s a little thick, thin it out with water. It should be loose but not runny.

Pour the oil that has been heating in the pan into the batter and stir it quickly.

Pour the batter into the pan and bake for about 25 minutes or until a toothpick comes out clean.

When done, rub a stick of butter across the top of the cornbread.

(Read Safe Harbor, the story that accompanies this recipe.)

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