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Reviewed Cast Iron Skillet Corn Bread
Apr 12, 2013 on FoodNetwork.com
“Delicious and very easy to make. I used 1/2 the portion of butter, 1/2 cup buttermilk, 1/2 cup condensed milk (because that's what was in my fridge), and enough 1% milk to make the batter the right smoothness in consistency."”
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