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Recipes - KayHFischer
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by:
KayHFischer
This is cornbread that my mother, my grandmother, and my great-grandmother made. It is unique to the people of English ancestry living in the Great Smoky Mountains. Cornbread was often made for the large main meal at noon. Leftover cornbread was eaten for supper, crumbled in a bowl with milk or buttermilk poured over it.
Cals. / serving :
223
% from fat :
24
% from carbs :
62
% from protein :
8
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