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This cornbread casserole recipe is the perfect dish for wranglers, ... 2 cups self-rising cornmeal mix ("I use Martha White," says Morgan.) 1¾ cups buttermilk (low fat) ¼ cup melted butter.
The recipe calls for oil instead of butter, but I only have one very fancy-shmancy olive oil that I didn’t feel like using. ... Martha White Gluten-Free Sweet Yellow Cornbread and Muffin Mix ...
Martha White is an American brand of flour, cornmeal, cornbread mixes, cake mixes, muffin mixes, and similar products. [ 1 ] The Martha White brand was established as the premium brand of Nashville, Tennessee -based Royal Flour Mills in 1899. [ 2 ]
This variation on stuffing uses a combination of white sandwich bread for a fluffy, pudding-like texture and crusty French bread to help it stand up to sturdy mix-ins like sausage and veggies ...
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.
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.
Cooked on a rangetop, one frying method involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal (cornmeal with soda or some other chemical leavener added) into a skillet of hot oil and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These ...
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]