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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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This leftover turkey cornbread casserole is the perfect way to use up your Thanksgiving leftovers. Turkey and veggies are topped with flavorful gravy and baked with fluffy, golden-brown cornbread.
Position an oven rack in the center of the oven and preheat the oven to 450 degrees F. In a large bowl, whisk the cornmeal, flour, baking powder, and salt together. In a small bowl, whisk the egg ...
1. Heat the oven to 375°F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. 2. Stir the beans, gravy and barbecue sauce in the skillet. Pour the beef mixture into a 2-quart shallow baking dish. Mix the corn muffin mix according to the package directions.
Heat the broth, picante sauce, oregano, garlic and beans in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Most importantly, cornbread makes such good comfort food, that whenever I take a bite of cornbread, it feels just like a warm hug from a friend. Here are 26 easy and savory cornbread recipes you ...
Preheat the oven to 375˚. Butter a 9-by-13-inch baking dish. Char the poblanos directly on the burner of a gas stove over medium-high heat or under the broiler, turning, until blackened in spots ...