1 - 10 of 33 for pan fried corn bread
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In large pan, crumble corn bread to coarse pieces. ... and pickle juice. Blend well. Pour over salad. Refrigerate 24 hours. Keeps well for several days.
Dressing is much better if corn bread is baked the ... the right texture, to keep it not to dry. Bake at 350 degrees for 1 hour or until lightly browned.
Season both sides ... in crumbs or corn meal. Heat fat ... in a heavy pan. Fry fish ... more depending on the thickness of the fish. Yields: 4 servings.
Mix cornmeal, salt and sugar. Slowly pour in hot BOILING water. Mix up as you pour 1 cup at a time. Add all water to cornmeal until all is wet and ...
Preheat unit on ... pickles together. Spread bread lightly with mustard. ... sandwiches into egg and milk mixture. Grill on both sides or until brown to taste.
Layer first five ingredients and spread relish over this mixture. Spread the mayonnaise over the relish. Refrigerate overnight. Toss before serving.
Preheat oven to 375°F. Combine corn meal, flour, baking ... a well-greased shallow pan in oven or ... start and your oven, so use your own good judgment.
Sift together cornmeal, ... inch square cake pan or iron skillet. ... pan. Add the corn kernels and cook ... cool slightly and serve. Yields 18-20 muffins.
Combine dry ingredients. ... oil in iron frying pan and heat. Pour batter into frying pan and bake at 450 degrees about 20 minutes or until golden brown.
Cook in an electric frying pan. Heat fry ... 5 minutes. Make corn muffin mix according ... until batter is cooked through, about 20 to 25 minutes. Serves 8.
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