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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 ...
One thing to note: If you're using an 11 ½-inch skillet, Garten recommends baking your corn bread for only 25 to 30 minutes. My corn bread came out a gorgeous golden brown. My corn bread came out ...
Turn leftover cornbread into croutons for Prairie Panzanella (page 147) or other salads. 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 to 2 weeks or freeze for up to 3 months.
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Separate the cornbread into 8 pieces along perforations. (Do not unroll dough.) Place over the hot turkey mixture. Bake for 15 minutes or until the bread is golden. Easy Substitution Tip: Substitute cooked chicken for the turkey.
Stir the picante sauce, tomato sauce and corn in the skillet. Cook until the mixture is hot and bubbling. Stir in the cheese. Pour the beef mixture into a 2-quart shallow baking dish. 3. Mix the corn muffin mix according to the package directions. Spread the batter over the beef mixture. 4. Bake at 375°F. for 25 minutes or until the crust is ...
Cornbread is a popular item in Southern cooking and is enjoyed by many people for its texture and aroma. Cornbread can be baked, fried, or (rarely) steamed. Steamed cornbread is mushy, chewier, and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes.
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. [1]