Make cornbread according to recipe. Make roux (oil, flour and onions). Add mushroom soup. Boil giblets and grind (save broth to mix with cornbread and seasonings) until soft. Salt and pepper to taste. Add egg, parsley and garlic. Bake in greased casserole dish at 375\u00b0 for 35 minutes.
Bake white cornbread as directed.
Crumble when cool in a 2-quart bowl.
Lightly brown 1/2 cup chopped onions, 1/2 cup diced celery, in 1/3 cup margarine or butter.
Add 2 beaten eggs, 1/2 teaspoon black pepper and 1 teaspoon poultry seasoning to the crumbled cornbread, plus the lightly browned onions and celery. Add 1 1/4 cups of chicken or turkey stock or canned consomme. Stir and pour into a well-greased (6 or 8-inch) square pan.
Bake at 350\u00b0 for 30 minutes or browned to your liking.
00\u00b0F. For the cornbread, combine flour and polenta in a bowl
Mix and cook at 450\u00b0.
This is good for people that can't eat cornbread.
Add the chili powder, garlic powder and sugar to the browned and drained hamburger and onion.
After mixing that, add the tomato sauce and beans and sauce.
Put mixture in a 9 x 13-inch baking dish.
Spread prepared cornbread (uncooked) over the top. Follow instructions on cornbread for cooking.
Cook cornbread according to recipe or package directions. Crumble. Cut or tear bread into small pieces. (Unseasoned bread crumbs can be used.) Mix breads together. Add onion, seasonings and egg. Mix well. Add hot water until moist. Add chicken/turkey stock until mixture is soupy. Bake at 350\u00b0 in greased dish for approximately 30 minutes or until slightly browned on top.
Beat eggs until fluffy.
Sift cornmeal.
Put cornmeal back in sifter with flour, salt, soda and baking powder.
Stir once again. Stir well.
Add buttermilk to eggs; stir well.
Add to dry mixture. Add more buttermilk to thickness you want.
Saute peppers, onions and celery in small amount of butter. Toast bread and crumble up along with cornbread in large casserole or roasting pan.
Pour enough broth over crumbled bread to make soft.
Add sauteed peppers, onions and celery.
Season to taste with salt, pepper and sage.
Beat eggs and add to mixture.
Mix thoroughly, adding desired amount of chicken broth to make moist.
tick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and
an along with the egg, cornbread mix, flour, and yeast. Set on
Mix together cornbread mix, flour, egg, sugar and margarine or oil. Add buttermilk until it has consistency of a cake. Bake in a 400\u00b0 oven for 20 to 25 minutes. If any way possible, bake in an iron skillet.
Combine
cornbread,
flour,
baking powder, salt, sugar and milk;
make
a
well
in center of mixture.
Combine eggs, water and
oil;
add
to dry ingredients, stirring until moistened. Fold in corn and remaining ingredients.
Spoon mixture into a greased
13
x
9
x
2-inch
pan.
Bake at 425\u00b0 for 35 minutes or until
a knife inserted in center comes out clean. Yields 15 servings.
toss chicken pieces in Seasoned Flour recipe.
Pre-heat oven to
Pour boiling water over chocolate squares in bowl.
Let stand until cool.
Cream butter and vanilla.
Add brown sugar and blend well.
Add eggs, one at a time, beating well after each addition. Spoon flour (not sifted) into dry measuring cup.
Level off and pour measured flour onto a square of waxed paper.
Add soda and salt to flour (not sifted) and stir to blend.
Stir blended ingredients into creamed mixture.
Mix well.
Blend in sour cream and chocolate-water mixture.
Whisk together the flour, spices, salt and baking soda, and set aside.
In a large bowl, beat together the butter and sugar, then beat in the molasses.
Add the dry ingredients alternately with the rum.
Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
Bake the cookies in a preheated 375\u00b0F oven for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges.
arge bowl whisk the almond flour, baking soda and salt (whisk
ith Pam Baking spray (has flour in it) into an 8
ixing bowl.
When the cornbread crumbs are toasted enough, dump
an. Stir in cornmeal, flour, and salt until well blended
CORNBREAD:
(Make 1 day in