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How do you spell cornbread?
cornbread. c-o-r-n-b-r-e-a-d. cornbread
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No, cornbread batter would scorch under a broiler and would notbake properly. On the other hand, finished cornbread can bebuttered and toasted under a broiler, if watched care…fully to avoidscorching.
yes im no doctor but im pretty sure it is!!!!!
yes up to 1 month
Cornbread Recipe....homemade! Ingredients 1 cup Yellow Cornmeal 1 cup All-Purpose Flour 1/4 cup Sugar 1-1/2 teaspoon Baking Soda 1/2 teaspoon Salt 2 large Eggs 1-1/4 cup Butt…ermilk 1/2 stick unsalted Butter, melted and cooled Preheat oven to 425 degrees F. Grease 9 by 13 baking pan (or medium size cast iron skillet if available) generously. In a medium size bowl, whisk together the cornmeal, sugar, flour, baking soda and salt. In a small bowl, mix eggs, buttermilk and butter. Combine buttermilk mix with the cornmeal mix. Stir until combined. Heat pan (skillet) 3-5 minutes (longer for cast iron...about 10 minutes) then add batter. Bake 25 minutes or until golden brown around the edges and on top. Insert a toothpick in the center, if it comes out clean, it is done. If not, it means the center is not done and you need to cut the oven down and continue to bake until the toothpick does come out clean. Once done, let cool before removing from pan. Slice and add extra butter if desired. Serve warm and enjoy! OR JUST BUY JIFFY
Yes it could, if you eat enough of it. Just don't eat too much of it and get regular exercise.
Store cornbread in a zip lock bag and use your microwave as a bread box when not in use. After placing my cornbread in a zip lock bag I leave a small section open and inhale t…he air out of the bag and close the zip lock fast for a tight seal. It works and leaves your cornbread lasting. I find storing your cornbread in the refrigerator makes it go bad faster. And freezing it is another option, and be sure to cut your cornbread first in chunky squares before freezing and store in freezer bags. This way you can choose a small or large portion and the keep the rest for another day.
For one egg: 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 table…spoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Depends on if you used dairy products in the recipe. If you used milk or cheese...I would say refrigerate it just to be safe. :)
Not usually. Cornbread is bread. Cornbread can be mixed with just about anything you want, even sweets; so you could make a sort of "poor man's dessert" with it, but I gre…w up eating it every week and it was just bread, really good bread. In other words, it depends.
YES YES YES and YES
The pioneers wouldn't have had access to cornmeal from a grocery store, so they would have first had to plant and grow the corn. The corn would have been harvested and allowed… to dry before grinding it into cornmeal. All that took place before making the cornbread could begin. Their cornbread would most likely be a mixture of ground corn (cornmeal), water or milk, a little salt and a bit of fat. It would have been cooked in a Dutch oven or a spider, a three-footed pot, in the fireplace.
Cornbread can be reheated wrapped in a damp cloth and microwavedfor 10 to 30 seconds, depending on the amount being reheated. Amore common method may be to slice and butter th…e cornbread thentoast it under the broiler or in a toaster oven.
Corn bread was not invented. It was a product of cultural exchange and practical necessity. Corn [aka maize] is a new world food. Native Americans were cooking with ground cor…n long before the European explorers set foot on New World soil. The food we know today as "corn bread" has a northern European (English, Dutch, etc.) culinary heritage. Why? Because the new settlers often had to "make do" with local ingredients [corn meal] when their traditional ingredients [finely ground wheat] were in short supply. When colonial American recipes carried the name "Indian" in their title (Indian bread, Indian pudding) it was because one of the ingredients was cornmeal. Source: http://www.foodtimeline.org
No, cornbread is a bread or grain product. The corn used to makecornbread is dried and ground into flour, with nutritionalproperties quite different from the immature, moist "…corn" eaten asa vegetable.
Cornbread in itself is not particularly fattening. Like any otherbread, grain product or carbohydrate, it needs to be eaten inmoderation in a healthful diet. In a plant-based …diet, cornbreadcan be a delicious and healthful accompaniment to greens, manysorts of beans, lentils and other vegetables.