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Plenty of cheesy goodness, a hint of sweetness and just the right amount of jalapeno kick all baked right into moist tender, buttermilk cornbread. Get the recipe: Easy Cheddary Jalapeño Cornbread ...
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.
Quick Buttermilk Cornbread. The tattered recipe card for this cornbread proves it's been a family favorite for years. It's my daughter's top request. —Judy Sellgren, Grand Rapids, Michigan. Get ...
Red Velvet Pound Cake. This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it, and for extra crunch sprinkle some roasted pecans ...
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.
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Classic cornbread gets an autumn upgrade with the addition of pumpkin puree and warming spices like cinnamon and nutmeg, making it an ideal side for Thanksgiving (or a base for cornbread stuffing ...
Get the Recipe: Southern Cornbread Dressing Chenee Today Rich, velvety sweet potato pie, perfectly sweet and spiced, with a boost from brown butter and a dark brown sugar layer, all in a homemade ...
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