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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.
In the Appalachian Mountains, cornbread baked in a round iron skillet, or in a cake pan of any shape, is still referred to as a "pone" of cornbread (as opposed to "hoe cakes", the term for cornbread fried pancake style); and when biscuit dough (i.e., "biscuits" in the American sense of the word) is occasionally baked in one large cake rather ...
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 ...
One cheesy variation is prepared either with melted cheese between the hot dog and the breading or by using a cheese-filled hot dog. Another version is the "cornbrat" (or "corn brat"), which is a corn dog made with bratwurst instead of a wiener or hot dog. [18] [19] Person eating Korean variation, with puffed rice
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 ...