Basil-Parmesan Cornbread

By Sunset
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1 cup all-purpose flour

1 cup yellow cornmeal

2 tablespoons or 1/3 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

2 large eggs

1 cup buttermilk

About 1/4 cup (1/8 lb.) cooled melted butter or margarine

1 can (8 1/2 oz.) cream-style corn

1/4 cup chopped fresh basil

1/2 cup grated parmesan cheese

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