|The World Guide to Bread|
|by Christine Ingram|
A comprehensive fully illustrated reference guide to the breads of the world.
1 - 10 of 157 for sweet corn bread 9 x 13
Combine egg yolks, ... bowl, beat egg whites until stiff. Fold into batter. Bake in 13 x 9 inch greased pan at 350 degrees for 25 minutes. Do not overbake.
First, if you have no cornbread... combine all ingredients and mix well and pour into an iron skillet filled about 1 inch with oil. Heat the oil hot ...
Blend sugar and ... powder and salt. Add corn meal and milk, blending. Pour into greased 9-inch square pan. Bake at 400 degrees for 30 minutes. Serves 6.
Mix all dry ... 20-25 minutes. If corn muffins are prepared, ... tablespoons honey. Refrigerate until needed. Remove from refrigerator 30 minutes before using.
Combine dry ingredients. ... greased 8"x8" or 9"x9" pan at ... minutes. Can also make muffins. Bake until light brown. Dry milk + war water = 7/8 cup milk.
Preheat oven to ... nutmeg. Stir in corn meal. Toss in ... shallow casserole dish for 30 minutes or until center is set. Great with chili or for breakfast.
Mix cake and corn bread batters according to ... into 2 greased 9 inch square baking ... bread springs back when lightly touched. Yields: about 32 servings.
Preheat oven (400 ... sides of mixture. (This will give it a little crunch to the corn bread.) Bake at 400 degrees for about 25 minutes or until golden.
Blend sugar and ... cornmeal. Blend dry ingredients alternately with corn and milk. Pour into greased 9"x11" pan. Bake in hot, 400 degree oven for 30 minutes.
Mix above ingredients, then add: Bake in oven at 350°F for 30 to 35 minutes. Remove from oven and rub over with one stick of butter.
top of page