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 Buttermilk
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
A recipe for cornbread stuffing can be found online on many of the various recipe websites. It may also be found in recipe books that specialize in cornbread or Southern USA cuisine.
It can be either, depending on the recipe.
Cornbread dressing recipes are found at All Recipes, Deep South Dish, and Chickens in the Road. A further recipe can be found at Divas Can Cook with a video demonstration.
Cornbread dressing, for stuffing into a chicken or turkey for example, will tend to have other ingredients in it besides the cornbread recipe. As dressing, it will probably have onions, celery, giblets and/or additional spices and herbs added to it.
Recipes for Cornbread Dressing can be found on Allrecipes, Food, Myrecipes, Askville, and Deepsouthdish. There are many different variations for this recipe so choose the one you would like the best.
One can easily find a great recipe for cornbread on the official site of Food. Food is a site where a user can search and look through thousands of recipes that are step by step. There are currently 2355 recipe results for corn bread on the site.
There are many different recipes for cornbread. You may find some on a website called "Allrecipes.com" and it will show you a list of many recipes for cornbread.
One can find recipes for cornbread in many cookery books which are available in bookstores or in the library. Alternatively one can find recipes at food sites such as Allrecipes who have a nice recipe for "Grandmother's Buttermilk Cornbread".
Yes, you can use 3 medium eggs in cornbread if you do not have two large eggs.
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. :)
Since mayonnaise is basically oil and eggs you probably can, but what would you be gaining?
That will depend upon the recipe, but I would think it should be cooked within a day or two.
By definition, cornbread must be made with cornmeal. Cornbread without cornmeal is a biscuit. And that is not necessarily a bad thing. You could take a biscuit recipe (I would go for north-east style fluffy biscuits, here, more than the southern style biscuits), add a little more liquid like milk, buttermilk, or even water until it makes a batter about like cornbread batter and bake like you would cornbread. I am guessing but I think you might want to lower the temperature a little and cook longer.
Cornbread is made from cornmeal and cornmeal has a yellowish tint to it so when cornbread is made it is yellow
cornbread. c-o-r-n-b-r-e-a-d. cornbread
It depends on the recipe and the flavor of it (cornbread, chicken, etc.). On average, though, most stuffings are about 200-300 calories per cup.
There are about 94 calories in 1oz of cornbread.
Cornbread Red was born in 1931.
Cornbread Red died in 2004.
Yes. They dipped the cornbread in juice.
The answer depends on one's idea of what a "healthy" food might be. Too many commercial mixes include artificial flavors and preservatives as well as significantly generous amounts of sugar and salt in a variety of forms. The sure way to have healthy cornbread would be to avoid packaged mixes and make your cornbread from a simple recipe incorporating whole grains, healthy oils and minimal sugar and salt.
There may be a recipe without eggs, but it's likely to be very tough and hard when baked. The eggs are what make it light and at the same time keep it together.
I'm assuming it means "Do you like cornbread?" Which by the way, yes I delight in cornbread!
No, Abraham Lincoln did not invent cornbread. Cornbread was a staple food throughout the Americas centuries before Lincoln's birth.