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Results 1 - 10 of 2,390 for 1800s corn bread
In a large skillet over ... in casserole. Spread corn-bread batter evenly over top of ... comes out clean. Serve immediately. Makes 8 servings.
Preheat oven to 375°F. Combine corn meal, flour, baking powder, sugar ... pan is when you start and your oven, so use your own good judgment.
Preheat oven to 425°F. In a large bowl, combine dry ingredients (cornmeal, flour, sugar, baking powder and salt). Stir in milk, egg and ...
Preheat oven to 425°F. Grease an 8-inch square baking pan. In a mixing bowl, stir together the dry ingredients until well combined. Beat ...
5. CORNBREAD
Any leftover batter may be ... like adding creamed corn as a hearty variation; sometimes ... minutes or until the cornbread is lightly golden brown.
Note that this original Southern classic doesn't call for any sugar! Mix dry ingredients. Add buttermilk in which baking soda has been ...
Grease pan with drippings or melted butter. Whisk together dry ingredients. Beat egg with buttermilk. Stir into dry ingredients and ...
This 100 year old recipe ... a well-seasoned empty corn pone pan and heat in ... griddle then place in preheated oven and bake for 30 minutes.
Grease a large cast iron ... set aside. Combine corn meal, cream style corn, vegetable ... with remaining corn mixture. Bake for 45-60 minutes.
Cracklings are the pieces of meat remaining after the lard has been rendered from the pork. Crisply fried bacon or salt pork bits may be ...
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