|Art of Quick Breads|
|by Beth Hensperger|
Fresh, welcoming and phenomenally easy to prepare, quick breads offer a flexible way for busy cooks to serve homemade bread with every meal.
Tip: Try jemima corn bread for more results.
Results 1 - 10 of 14 for aunt jemima corn bread
Result Page: 1
In a large bowl, combine dry ingredients (cornmeal, flour, sugar, baking powder and salt). Stir in milk, egg and melted butter or oil. Beat until ...
Preheat oven to ... large bowl, combine corn meal, flour, sugar, ... Sticks: Pour corn bread batter into a ... shredded cheddar or Monterey Jack cheese.
Bake corn bread according to package ... to 1 1/2 quart casserole. Cover; and bake during last 35 to 40 minutes of roasting time. About 12 cups dressing.
Combine in bowl onions, corn, jalapeno peppers ... mixture. Add half of cheese. Put in pan and spread remaining cheese on top. Bake at 350 degrees until brown.
Heat oven to 400 degrees. Grease 8-9 inch baking pan. Combine dry ingredients. Stir in milk, oil, and egg; mixing just until dry ingredients are ...
Heat oven to ... coat bottom evenly. Combine corn meal, melted butter, sugar, buttermilk and egg. Mix well. Pour into hot skillet; bake 25 to 30 minutes.
Mix well. Cook at 350 degrees about 25 to 30 minutes (preheat oven).
Mix all ingredients together. Place in 350°F oven for 30 to 35 minutes in a greased pan or skillet.
Preheat oven to 450 degrees. Place baking pan in oven with 2 tbsp. butter and bring to 450 degrees temperature or until pan is hot. Pour in mixture ...
Preheat oven to 450 degrees. Place baking pan in oven with 2 tbsp. butter and bring to 450 degree temperature or until pan is hot. Pour in mixture ...
Result Page: 1
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