|Lee Bailey's the Way I Cook|
|by Lee Bailey|
All of Lee Bailey's fabulous recipes from such bestselling cookbooks as Country Weekends, Southern Food, Portable Food, and Country Desserts--plus...
Results 1 - 10 of 72 for plain cornbread
Result Page: 1
Sift the dry ingredients and add milk. Add the well beaten eggs and the fat. Pour into a very hot well-buttered pan. Bake 40 to 50 minutes in a hot ...
Mix condensed milk ... beaten eggs (for plain) or 6 ... the custard-cap starts to crisp ever so slightly. Remove from oven and cool for at least an hour.
Heat oven to 425 degrees. Place drippings in 10 inch oven - proof skillet or 9 inch square baking pan. Place in hot oven to melt drippings. Tilt to ...
Mix all ingredients well and pour into baking pan about 10 x 14-inches which has 1/4 cup shortening that is melted on low fire. This makes a crust ...
Prepare the two cornbreads according to package ... remaining ingredients and mix thoroughly. Garnish with fried and crumbled bacon. Good served warm or cold.
Mix ingredients as listed. Bake at 350 degrees: 20 minutes for muffins; 30 minutes for pan or iron skillet.
Add water until mixture will pour out easily. Cook on electric fry pan at 350 degrees. Stir and pour patties into fry pan one tablespoon at a time. ...
Place all ingredients ... (with lard, not oil and coat real good) iron skillet. Bake at 350 degrees for 20 minutes. Makes a thin crispy pan of cornbread.
Stir together the flour, cornmeal, sugar, soda and salt. Combine yogurt, oil and egg. Beat until smooth. Stir into dry ingredients until dry ...
Mix all together. Bake at 450 degrees for 25 to 30 minutes.
Result Page: 1
top of page