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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.
This week’s recipe for Legendary Cornbread is exactly that. This recipe came from a co-worker who years ago brought the cornbread to a Thanksgiving potluck. She was from the South, and her ...
Get the recipe: Jalapeño Cornbread (Gluten-Free, Dairy-Free) Honey jalapeño cornbread muffins are sweet, just a little but spicy, and so flavorful! Get the recipe: Honey Jalapeño Cornbread Muffins
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.
Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat flour was more expensive. Cornbread, especially leftovers, can be eaten as a breakfast. It is also widely eaten with barbecue and chili con carne.
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]
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Sloosh was a form of cornbread that was popular during the American Civil War, especially among Confederate soldiers. [1] Civil war historian Shelby Foote described it as a mixture of cornmeal and bacon grease to make a dough, snaked around a rifle ramrod , and cooked over a campfire .