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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 large bowl, stir together the butter, sour cream, creamed corn, and eggs. Add the muffin mix and seasoned salt, stirring until just combined. Fold in the whole kernel corn and 1 cup of the ...
Basically speaking, cornbread is simply a type of quick bread made with cornmeal, and leavened with baking powder instead of yeast. Part of Native American cuisine, cornbread is also especially ...
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.
Corn pudding (also called pudding corn, puddin' corn, hoppy glop, or spoonbread) [1] [2] is a creamy dish prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients. [3] It is typically used as a food staple in rural communities in the Southern United States, [3] especially in ...
European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The corn fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods.
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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.