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Moist and tender Pumpkin Cornbread with a slight sweetness and subtle pumpkin flavor. A delicious seasonal twist on cornbread that can also be made gluten-free. Get this recipe: Pumpkin Cornbread
Garten's recipe says to bake the corn bread for 35 to 40 minutes at 350 degrees Fahrenheit. After 35 minutes, I stuck a knife in the middle and it came out clean, so I knew it was ready.
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 ...
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 / 8 tsp ground black pepper; 2 cup cubed cooked turkey; 1 can (about 8 ounces) whole kernel corn, drained; 1 pkg. (11 ounces) refrigerated cornbread twists
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This easy gluten-free pumpkin cornbread has a moist yet toothy bite, with the perfect amount of pumpkin flavor. Totally dairy-free too. Get the recipe: Moist Gluten-Free Pumpkin Cornbread
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]
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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