|Bread: From Ciabatta to Rye|
|by Linda Collister|
A delicious journey around the great breads of the world, from Linda Collister, the author of several of the world's best books on bread and baking.
Results 1 - 10 of 2,300 for corn bread
Preheat oven to 375°F. Combine corn meal, flour, baking ... of pans used, how hot the pan is when you start and your oven, so use your own good judgment.
Any leftover batter ... like adding creamed corn as a hearty ... prepared baking pan. Bake 20 for 25 minutes or until the cornbread is lightly golden brown.
In a large ... in casserole. Spread corn-bread batter evenly over ... toothpick inserted into corn bread comes out clean. Serve immediately. 8 servings.
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 425°F. Grease an 8 inch square baking pan. In a mixing bowl, stir together the dry ingredients until well combined. Beat the eggs; ...
Grease pan with drippings or melted butter. Whisk together dry ingredients. Beat egg with buttermilk. Stir into dry ingredients and combine; some ...
Grease a large ... set aside. Combine corn meal, cream style ... meat, then cheese, then peppers. Top with remaining corn mixture. Bake for 45-60 minutes.
This 100 year ... a well-seasoned empty corn pone pan and ... 30 minutes. Brown quickly on griddle then place in preheated oven and bake for 30 minutes.
Cracklings are the pieces of meat remaining after the lard has been rendered from the pork. Crisply fried bacon or salt pork bits may be substituted. ...
Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and crust color, then press start.
top of page