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Get the recipe: Jalapeño Cornbread (Gluten-Free, Dairy-Free) Honey jalapeño cornbread muffins are sweet, just a little but spicy, and so flavorful! Get the recipe: Honey Jalapeño Cornbread Muffins
Healthy pumpkin oat bread made flourless with gluten-free oats and lightly sweetened. A naturally low-calorie, low-fat, low-sugar snack. Get the recipe: Healthy Pumpkin Oat Bread
Garten's recipe says to bake the corn bread for 35 to 40 minutes at 350 degrees Fahrenheit. After 35 minutes, I stuck a knife in the middle and it came out clean, so I knew it was ready.
Turn leftover cornbread into croutons for Prairie Panzanella (page 147) or other salads. Cut the cornbread into ¾-inch cubes, spread on a baking sheet, and toast in a 350 degree F oven until the edges turn golden, about 10 minutes. Let cool, and store in an airtight container for up to 2 weeks or freeze for up to 3 months.
Cornbread is a popular item in Southern cooking and is enjoyed by many people for its texture and aroma. Cornbread can be baked, fried, or (rarely) steamed. Steamed cornbread is mushy, chewier, and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes.
Today corn schnitzel has become especially popular with children, and is a mainstay of children's menus across the country, and is commonly served as a public school lunch and by parents at home due to its perception as a "healthy" alternative to chicken schnitzel as it is made with corn instead of chicken. [1] [3] [2]
1. Heat the oven to 375°F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
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