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Nyt Cooking This Corn Bread Adapted From The One Developed By Chris Schlesinger And Served At His East Coast Grill In C Recipes Corn Bread Recipe Nyt Cooking
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Make your own spring cornbread using polenta or cornmeal.
Corn bread recipe nytimes. Now the corn bread is made with varying percentages of wheat flourcorn meal so the bread remains non-crumbly when eaten. Place the shortening into a 9 inch cast iron skillet and place into the oven until the skillet is hot and the shortening has melted. Pour the milk-and-egg mixture into the dry ingredients.
Thread in Recipes Thread starter Started by sidediva Start date Jan 3 2016. When it comes to corn bread no recipe is safe from scrutiny. Heat oven to 475 degrees.
Preheat an oven to 425 degrees F 220 degrees C. Need it for later in the week. Scatter vegetable mixture over corn bread.
14 cup melted butter. Add to the dry ingredients and mix until smooth. Place the pan in the oven and bake for 10 minutes.
Combine the flour cornmeal sugar baking powder and salt in a large bowl and mix thoroughly with a whisk. In another large bowl beat the eggs with the milk. Grease an 11-12-inch by 19-12-inch pan.
2 cups fresh or frozen corn kernels. Spread corn-bread cubes in prepared dish. Butter an 8-inch-square baking pan and set aside.
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