New York Times Cornbread Recipe

Although I loved the look of the skillet cornbread cut into pie pieces my preference fell squarely no pun intended in the baking dish version.

New york times cornbread recipe. The New York Times food editor showcases Southern recipes from his new cookbook. Cover the dish with foil and bake until heated through 30. How to Make Cornbread Stuffing.

After 35 minutes I stuck a knife in the middle and it came out clean so I knew it was ready. In a large bowl combine the cornbread scallions 3 tablespoons butter eggs sage salt chili powder and black pepper. If not make the sour milk.

Instructions to make Mamas cornbread dressing. This recipe is incredibly easy and will result in one of the best crusty loaves you will ever have. Place a 12-inch cast-iron pan on medium heat.

Heat oven to 400 degrees preferably on convection. Transfer the mixture to a large bowl add the cornbread pieces and toss to combine. If the mixture looks dry add a little stock or water.

Gartens recipe says to bake the corn bread for 35 to 40 minutes at 350 degrees Fahrenheit. Cornbread often makes an appearance at the Thanksgiving table but as Martha Rose Shulman explains in this weeks Recipes for Health home cooks can find lots of creative ways to use cornmeal. How to Make Cornbread Stuffing.

Thanksgiving Recipes - Melissa Clark The New York Times - YouTube. Then just halve them slide them under the broiler and toast them up. One thing to note.