|Rustico: Regional Italian Country Cooking|
|by Micol Negrin|
Americans have fallen in love with Italian regional food, from the casual fare of Tuscan trattorias to the more refined creations of high-end Pied...
Results 1 - 10 of 2,250 for cornbread for 50
Any leftover batter ... chopped jalapeno peppers for a little heat. ... moistened. For tender cornbread, do not ... the cornbread is lightly golden brown.
Preheat oven to ... buttermilk while beating for 1 minute. Gradually ... minutes, then add cornbread batter to hot ... to roast (see the on Cooks.com).
Brown and drain ... Dice onion. Mix cornbread mix according to ... cook on 350°F for at least 45 ... take longer, depending upon the way your stove cooks.
Note: Don't use sweet cornbread mix - use ... broccoli in bag for 5 minutes in ... or until the top is brown. It is so good if it's a bit crispy on top!
Mix together corn ... is your batter for the bread. In ... half of your cornbread batter over the ... about 45 to 50 min. or until ... fair with this recipe!
Mix all ingredients ... pan (3/4 full) for easy storage and ... until golden. This cornbread will keep several ... moist even after freezing! Must try!
Crumble cornbread and put in ... Dip with 8 oz of sour cream, Spread over mixture and refrigerate until ready to serve. Enjoy, really tasty and simple!
Prepare cornbread as per directions; ... covering the bottom of pan. Pour batter into pan. Bake according to package directions. Serve. & Nicole Gaither
Heat the oven ... cornmeal-milk mixture into the hot skillet. Return it to the oven, and cook the cornbread until a brown crust forms on top of the bread.
Combine the Cornbread mixes into a ... top. Bake at 350°F for 45 minutes or until golden brown. Top with shredded lettuce, sour cream, and salsa. Enjoy da
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