|Bread: From Sourdough to Rye|
|by Linda Collister|
"Bread" begins in The Americas, from the original tortilla to bagels. France, Italy, and Spain offer Pain de Campagne, Focaccia, Pizza and more.
Tip: Try bread using grits for more results.
1 - 6 of 6 for corn bread using grits
If not thick enough, use more flour. When brown on top, sprinkle small amount of brown sugar while hot.
Cook grits and milk slowly ... casserole; sprinkle with corn meal. Bake at ... with pot roast, using some of the juice over the serving of hot spoon bread.
Stir together cornmeal, ... sesame seed, soy grits, baking powder, ... greased 9x9x2 inch cast iron skillet. Bake in oven for 25 minutes at 400 degrees.
Mix all ingredients as making regular cornbread. Pour into oiled hot pan. Bake at 450 degrees for 30 minutes until brown. Let cool 10 minutes. Remove ...
Mash leftover grits. Add 3/4 cup corn meal, eggs, soda, water and enough buttermilk to make soupy. Bake at 375 degrees about 30-45 minutes.
Mix the corn bread mix according to ... and Zesty Cheddar grits. Add extra ... corn bread batter over all. Bake in preheated oven, 350 degrees, until done.
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