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Wedge-shaped cornbread pan — crispy edges on every piece
Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Precision bread baking — detailed formulas, troubleshooting
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Wedge-shaped cornbread pan — crispy edges on every piece
Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Precision bread baking — detailed formulas, troubleshooting
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Step I Mix cornmeal and flour together. Add buttermilk, pepper, oil and onions. Mix well and bake in pans sprayed with PAM at 250 degrees about 45 minutes or until a cake tester comes out clean. Step II When baked, dump the cornbread into a very large bowl, break it up , and let it cool about 15 -20 minutes. Step III Add 4 -5 cans of chicken broth gradually and mix. Pour into greased pans. Use a bit of broth in a large spoon to smooth the top. Bake at 350 degrees until brown, about 45 - 50 minutes.