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Grease a 13" x 9" baking dish with butter. In a large bowl, whisk cornmeal, flour, brown sugar, baking powder, salt, and baking soda. In a medium bowl, whisk eggs, milk, buttermilk, oil, and ...
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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 ...
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.
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.
A ceramic butter dish. A butter dish is defined as "a usually round or rectangular dish often with a drainer and a cover for holding butter at table". [1] Before refrigerators existed, a covered dish made of crystal, silver, or china housed the butter. [2]
This cornbread (Galician: broa or boroa in Asturian: boroña in Cantabria: cornbread, of Celtic origin, compare Welsh and Breton baran bread [dubious – discuss]) is a bread made with cornmeal. It is a traditional food from the regions of Galicia , Asturias , Cantabria , the Basque Country and northern Castilla-Leon (areas of León, Palencia ...
1. Cook the beef and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat. 2. Stir the picante sauce, tomato ...