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PREPARATION:Preheat oven to 350°. Sift the flour, cornmeal, baking soda, baking powder, and salt into a mixing bowl. Stir beaten eggs into the dry ingredients. Stir in the buttermilk and 1 cup whole milk. Heat the butter in a 9 X 2-inch iron skillet. When skillet is very hot but butter has not browned, pour in the batter. Carefully pour the remaining 1 cup whole milk on top of the batter; do not stir. Place the skillet in the oven and bake 50 minutes, or until cornbread is set and baked through. Slice into wedges.
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