As many as you please. Just make up your mind. For example, I could say that my guests would like to eat 5 or I could say 27.

Yes! corn bread does contain starch becaus the corn (kernel ) which makes the corn bread contains starch.

The date on milk is generally a 'sell by' date. You can expect the milk to remain good for 5 to 7 days after that, as long as it has been stored properly and has been kept below 40°F.

Since the milk is being cooked, if it doesn't smell, hasn't curdled and is just a few days past the sell by - you shouldn't have any problem.

the oil group. corn starch is obviously a starch... so it belongs to the oils.

Yes, of course you can! You can use either milk or almond milk when you are baking, because your pastry will become creamier and healthier than using eggs. You can also use lowfat vanilla yogurt to make it healthier, and/or creamier.

No it is not. Cornbread is a type of bread that is made from cornmeal which is made from corn that is a grain. No it is not. Cornbread is a type of bread that is made from cornmeal which is made from corn that is a grain.

I would thaw it at 50% power first. Time depends on size of serving.

yes it won't hurt your garbage disposal to put corn in it

Yes. It will become moldy if not eaten within a week or so.

This is the story my mother told me. There were a group of fisherman that had taken their dogs on their trip. They had the dogs penned up, but when they started cooking their catch one night the dogs began to howl. After they had cooked the fish they put hot water in the cornmeal breading that was left over. They cooked these in the still hot oil, and fed it to the dogs saying, "Hush Puppies".

Condensed milk and regular (fresh) milk are very different ingredients. Condensed milk is much thicker and sweeter-- it has a syrupy consistency and can be eaten with a spoon. Fresh milk is very different, not as thick or sweet and drinkable. Regular milk is not a good substitute for condensed milk.

jamaca

In the south, fast. I only trust it to be good for two days.

The American slaves would have made cornbread with the same ingredients and with the same methods as anyone else. In fact, the kitchens of American slave-owners were staffed with slaves, and the same cornbread baked for the white family would have been distributed to slaves on the plantation (Cornbread originated with Native Americans. They were using ground corn for years and years before slaves arrived in the States. )

Yes indeed, the food originates from the indigenous people of North America. It is still eaten in the West Indies, Dominican Republic, Saint Croix, The Bahamas, Colombia, and Bermuda as well as in the U.S and Canada.

Among eating other things when they could, one standard thing they ate was hardtack, a common kind of cracker or hard biscuit. Often they would soak it in water and fry it to make a kind of hardtack pancake. Early in the war the South had the benefits of country cooking. Later on food became less plentiful because the men and farmers were off fighting and not helping to grow enough food crops.

Yes. Jiffy Cornbread Mix contains lard, which is rendered and clarified pork fat.

That will depend upon the recipe, but I would think it should be cooked within a day or two.

Too much salt or not enough sugar have cause a lot of cornbread to have bitter taste

if they had corn they did

Yes, applesauce is a healthy substitute for oil whenever you are baking. Just be sure to use an unsweetened applesauce.