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Results 101 - 110 of 730 for corn meal bread
101. CRACKLING CORN BREAD
Put corn meal into bowl. Put salt, baking ... Pour into a greased pan. Put into a 450°F oven for about 35 minutes or until lightly browned.
102. MIXED GRAIN BREAD
Combine the boiling water with ... Stir in the corn meal and oats, and, while this ... color and flavor. Bake for about 45 minutes at 375 degrees.
103. CRACKLING CORN BREAD
Preheat oven to 325 degrees. ... mix in self-rising corn meal. Fold in cracklings. Pour ... or until corn bread tests done. Let cool 5 minutes before removing from pan.
104. CORN BREAD MUFFINS
Mix corn meal, flour, and sugar. Gradually add the milk and melted butter. Add the whole egg and vanilla. Bake at 375 degrees for 25 minutes.
Sift the dry ingredients together ... to each cup milk to make sour milk. The acidity works with the baking soda to help the brown bread rise.
Beat eggs. Blend in sour cream, oil and corn. Blend corn meal, salt, baking powder and ... square pan. Bake at 375 degrees for 30 to 45 minutes.
107. CORN LIGHT BREAD
Mix and bake in well-greased loaf pan at 350°F until brown, about 50 to 55 minutes.
Mix dry ingredients; add buttermilk. Grease loaf pan. Heat shortening until very hot. Add to batter. Bake at 400°F for 1 hour. Remove ...
109. MEXICAN CORN BREAD
Combine corn meal, salt and soda; blend ... with remaining corn bread mixture. Bake at 375°F for 35 to 40 minutes. Yield: About 6 to 8 servings.
110. SKILLET CORN BREAD
Sift dry ingredients (except corn meal). Add corn meal and ... pan. When smoking hot, drop in batter by spoonful and cook 3 minutes on each side.
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