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Results 61 - 70 of 191 for spoon corn bread
Preheat oven to 425°F. Stir corn meal into boiling water. Remove ... salt. Grease an 8x8-inch baking pan and bake at 425°F for about 20 minutes.
Heat milk nearly to boiling (200°F). Stir in corn meal gradually and cook until ... with plenty of butter, from the dish in which it was baked.
In a large pan, bring milk to a boil. Stir corn meal into boiling milk, cook ... Use a wooden spoon and beat the mixture 10 ... oven. Serves 8 people.
Preheat oven to 350 degrees. Grease (or use Pam or Mazola No-Stick Spray) bottom of loaf pan (9 x 5 x 3 inches) or 2 half size pans. In ...
65. SPOON BREAD
Cook grits and milk slowly ... casserole; sprinkle with corn meal. Bake at 350 degrees ... some of the juice over the serving of hot spoon bread.
66. SPOON BREAD
Pour boiling water over corn meal. Add milk, salt, baking ... buttered 1-quart dish. Bake in 400°F oven for 20 to 25 minutes, just until set.
Heat oven to 375 degrees. ... in tomato sauce, corn (with liquid), 1 1/2 teaspoon ... casserole and pour muffin mix on top. Bake uncovered 40 minutes.
68. SPOON BREAD
Combine all ingredients, except egg ... Place in greased pan (bread or cake pan). Bake at 350 degrees for 40 minutes. Spoon out on dish to serve.
69. CORN BREAD
Grease pan. Pour corn bread mixture into pan. Bake for 25 to 30 minutes or until golden brown on top at 350°F.
Mix all ingredients in large bowl. Pour into greased 9 x 13 inch pan. Sprinkle with Cheddar cheese. Bake at 350 degrees for 35-40 minutes.
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