California Cornbread Recipes

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

Steps:

• Preheat the oven to 475 degrees F. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Add the tomatoes to the drippings in the pan and cook, turning once, until slightly softened, about 2 minutes.
• Brush a large rimmed baking sheet with olive oil. Stretch the pizza dough to fit the pan (if the dough shrinks back, let it rest a few minutes before continuing). Prick the dough all over with a fork. Top with the tomatoes, reserving the bacon drippings. Bake until the crust is golden brown, 12 to 15 minutes.
• Remove the flatbread from the oven; top with the goat cheese. Season with salt and pepper. Toss the sprouts and arugula with 1/2 tablespoon of the reserved bacon drippings (rewarm, if necessary), the lemon juice, and salt and pepper. Top the flatbread with the greens and bacon.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
• Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Steps:

• Preheat oven to 350. Grease a 7x11 pan.
• Mix dry ingredients.
• Add wet ingredients and mix until blended.
• Pour into prepared pan.
• Bake 25-30 minutes.

Steps:

• In a large glass or ceramic bowl, stir all the ingredients together.
• Store in an airtight container decorated with a pretty ribbon.
• Attach this to the Jar: California Corn Bread Serves 4 to 6 1 package California Corn Bread Mix 2 eggs 1 cup milk 1/2 cup butter, melted Preheat the oven to 350°F.
• Place the corn bread mix in a large mixing bowl and add the eggs, milk and butter.
• Blend until the mixture is smooth.
• Poor into a greased 8 inch baking pan and bake for 30 minutes.

Steps:

• Combine the cornmeal, flour, baking powder, and sugar in a bowl. In a.
• separate bowl cream the eggs and butter until light and fluffy. Add.
• the corn, chili peppers, milk, and cheese and stir to combine. Add.
• the dry ingredients and stir just enough to mix well. Pour into a.
• greased 8-inch (20 cm) square baking pan and bake in a preheated 350F.
• (180C) oven for 60 to 70 minutes, until a toothpick inserted in the.
• center comes out clean. Remove from pan and cut into squares.

Steps:

• Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
• Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
• In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
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Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x9-inch baking pan.
• Sift flour with sugar, baking powder, and salt. Stir in cornmeal.
• Beat eggs briefly in another bowl; add milk and melted butter. Pour into the flour mixture and stir just until moist. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 20 to 22 minutes.

Steps:

• Beat together until light; 1 egg and 2 tbsp sugar; 3 tbsp melted butter; 2/3 cup milk.
• Stir in flour, cornmeal and salt.
• Beat some more and add 3 tbsp baking powder.
• Put in greased tins and bake 30 minutes in 350 oven.

Steps:

• Combine dry ingredients and medium bowl.
• Combine the rest of the ingredients and add to dry ingredients until just blended (there will still be some lumps.).
• Pour into a greased 8 inch pan.
• Bake at 350 for 35 minutes.
• Enjoy!