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Mini Cornbread Loaves

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Ingredients:

1 Cup Yellow Cornmeal
1 Cup All Purpose Flour, plus more for dusting the pan wells
2/3 Cup Sugar
1 Tbsp Baking Powder
1/4 Tsp Salt
1 Egg, lightly beaten
1/2 Tsp Vanilla
1 Stick Unsalted Butter, softened
2 Tsp Oil
1 Cup Milk
Crisco Shortening, to grease the pan wells

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Grease each well with Crisco, then dust with flour.
  3. Combine the cornmeal, flour, sugar, baking powder, and salt.
  4. Add the egg, vanilla, butter, oil and milk. Whisk until thoroughly mixed.
  5. Evenly divide between each well, filling about 3oz each.
  6. Tap the pan against the counter to level out the batter.
  7. Bake for 35 - 40 minutes. Let cool for about 10 minutes before removing the cornbread from the pan. Enjoy!
  8. Leftovers should be cooled completely and stored on the counter in an airtight container or wrapped in plastic wrap.
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