Nytimes Cornbread

Sausage celery and lots of herbs flavor this cornbread dressing.

Nytimes cornbread. Preheat the oven to 400 degrees. 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. Lightly beat the eggs and mix with buttermilk and syrup.

Baking cornbread in a skillet gives it an even heartier crunchy crust. Place the pan in the oven and bake for 10 minutes. Southern-Style Unsweetened Cornbread Recipe.

For cornbread the corn meal is more like Cream of wheatsemolina-gritty like sand-not powdery like flour. Heat oven to 475 degrees. If you prefer it extra-hot you can certainly leave the seeds and veins intact when dicing the jalapeño.

Its super moist and sweet with enough contrasting heat to make things interesting. Sam Sifton serves up comfort in the form of fried chicken coleslaw and cornbread. Preheat oven to 350 degrees Fahrenheit.

Cook swirling pan to lightly coat sides and bottom until the foam subsides and the butter turns a deep nut brown. Armando Rafael for The New York Times. On the stovetop in a 11- or 12-inch skillet ovenproof and preferably cast iron melt the butter over medium heat.

Cornbread dressing a Southern alternative for Thanksgiving. Combine the dry ingredients in a. Place a 9-inch cast iron skillet a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.