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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.
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.
The main ingredients of any cornbread recipe are cornmeal, some liquid such as water or milk, and baking powder. While cornbread is traditionally baked in a cast iron skillet, there are versions ...
The 10 best holiday candles to make your home smell merry and bright
Want to make Missouri Skillet Cornbread? Learn the ingredients and steps to follow to properly make the the best Missouri Skillet Cornbread? recipe for your family and friends.
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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.
1. Cook the beef and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.