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Bacon cornbread is a southern-style cornbread sweetened with maple syrup, dotted with chopped bacon throughout, covered with a sticky maple bacon topping, and baked in an iron skillet. Get the ...
Cut the cornbread into ¾-inch cubes, spread on a baking sheet, and toast in a 350 degree F oven until the edges turn golden, about 10 minutes. Let cool, and store in an airtight container for up ...
Bake your cornbread in a large cast iron skillet, if you have one. It gives it an excellent, crispy crust. But if you don’t, you can use a 9 x 13 glass baking dish, which will still yield a ...
1. Heat the oven to 375°F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. 2. Stir the beans, gravy and barbecue sauce in the skillet. Pour the beef mixture into a 2-quart shallow baking dish. Mix the corn muffin mix according to the package directions.
Skillet-fried or skillet-baked cornbread (often simplified to cornbread or skillet bread) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast-iron skillet in an oven, and then pouring a batter made from cornmeal, egg , and milk ...
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There are varieties on the basic corn pone recipe like apple pones, pumpkin pones and sweet potato pone. The batter can be enriched with sweeteners like sugar or molasses to improve the flavor, and spices like cinnamon, cloves, ginger or grated orange peel, but some cooks consider the addition of sugar a deviation from "the original dish".
On the Side: More than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal. Simon & Schuster, 2004. ISBN 0-7432-4917-8. The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1950. ISBN 0-9607854-5-0. Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American ...
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