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Best Ever Cornbread
1-1/2 cups Hodgson Mill stone-ground cornmeal
Servings: 8 polite, or four large portions. This might make good muffins also, but if you make muffins, be sure to adjust the baking time.
Note: Regular corn meal will not work well in this recipe.
(Note from Bess: I make this with another brand of stone-ground corn meal by adding 1/2 tsp. xanthan gum. This is a natural additive that most gluten-sensitive cooks will have on hand.)