|The Complete Book of Breads|
|by Jr. Bernard Clayton|
Bernard Clayton, Jr.'s, The Complete Book of Breads was published in 1973 and immediately became a modern American classic.
Results 1 - 10 of 57 for easy corn bread
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Heat oven to 400 degrees F. Grease 8 or 9 inch square pan. Combine dry ingredients. Stir in milk, oil and egg until moistened. Pour into pan. Bake 20 ...
Mix all ingredients thoroughly. Pour into a well greased hot iron skillet. Bake at 450 degrees for 20 to 25 minutes.
Melt butter. Mix all ingredients together in a 13 x 9 baking dish. Bake at 350 degrees for 35 minutes.
Mix dry ingredients; add eggs, milk, and shortening. Bake in 450 degree oven until golden brown.
Melt butter in 9 x 13 inch pan. Beat eggs and add milk and pour melted butter into dry mix. Add egg-milk mixture, pancake mix, sugar, cornmeal and ...
Mix well and bake in a loaf pan at 350 degrees for 1 hour.
Boil celery and ... Let cool. Combine corn bread, light bread, ... 30 minutes. Yield: 8 to 12 servings. Dressing is sufficient to stuff a 12 pound turkey.
Combine baking mix, cornmeal and sugar in mixer bowl. Add eggs and add milk. Beat until well blended. Mix in melted butter. Place in greased 9 inch ...
Sift dry ingredients. Add milk and stir until blended. Stir in salad dressing. Pour into greased 8 x 8 x 2 inch pan. Bake in hot 400 degree oven ...
Mix with buttermilk. Bake at 300 degrees until lightly browned.
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