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Results 51 - 60 of 2,390 for 1800s corn bread
51. EASY CORN BREAD
Preheat oven to 400°F. Grease 8 or 9-inch square pan. Combine dry ingredients. Stir in milk, oil and egg until moistened. Pour into pan. ...
Mix onion, dill weed, sour ... hours before using. Hollow out bread and fill with dip. Cut hollowed out bread into small pieces and use to dip.
Preheat oven to 425°F. Lightly ... sharp knife, remove corn kernels (or thaw frozen corn). ... 3/4-inch squares and serve at once. Makes 12 servings.
Preheat oven to 400°F Grease muffin pan (or use paper lined muffin cups, 6 to 8 depending on size). Blend egg with sour cream, gently add ...
Heat skillet in oven while preheating at 400°F. In a mixing bowl, combine cornmeal, egg, oil and buttermilk. Gently mix, stopping ...
My mother, who was from East Tennessee, learned to cook fried cornbread from my Alabama grandmother who was born in 1881. My grandmother's ...
Preheat oven to 400°F. Combine all ingredients until well blended. Thin with milk enough to make a thick batter, if needed. Fill greased ...
58. CORN BREAD
In a large bowl, combine all ingredients in the order listed. Beat well, and bake in a well-greased shallow pan in a preheated 425°F oven ...
Pour broth over breadcrumbs and corn bread, and let stand until ... This dressing may also be stuffed into the cavity of the bird. Serves 8 to 10.
Mix cottage cheese, eggs, onion, butter, corn bread mix, broccoli. Bake at 425 degrees.
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