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Dixie Bread

Adapted from Eat, Drink & Be Merry Maryland, a collection of old manor house recipes. This cornbread is credited to Mrs. Charles B Trail, Frederick County, Maryland.

4 c. cornmeal
1 T. salt
4 c. boiling water
1 pkg yeast
3-4 c. flour

Mix cornmeal, salt and water well. Allow to cool until lukewarm, just over body temp. Add yeast and enough flour to form into dough. Knead 10 minutes.

Pat down into a bowl, sprinkle with flour and put into a warm place to rise. Preheat oven to 425.

Flour counter. Turn dough out. Cut off spoonfuls of dough and roll into desired shape. Flatten with a spoon and bake on the bottom of the oven.

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