Savory shredded cheese and red onions pair with apples and honey in this sweet and savory upside down cornbread recipe.

Not here. This light spoon bread is versatile and fun to make. The egg whites gently folded into the batter give it a light, ...

Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.

I added my flour, sugar, and cornmeal ... the top of the batter, sprinkled some sea salt, then threw the skillet into the oven. Garten's recipe says to bake the corn bread for 35 to 40 minutes ...

So when I stumbled on her corn-bread recipe ... the recipe would require self-rising cornmeal since Parton doesn't add any baking powder or eggs to her batter. But alas, this baking novice ...

Gently fold the cornmeal batter into the sweet potato mixture until you have a uniform batter with no streaks of either mixture. Pour the spoon bread batter into the greased baking dish ...

In a medium bowl, whisk together cornmeal, salt, pepper, sugar, garlic powder and baking powder. Pour in melted shortening and boiling water, and stir until batter is homogenous. It should be loose.

Do not leave hot oil unattended. Take one frankfurter at a time and holding the skewer end, dip into the cornmeal batter. Slowly twist it in the batter until thickly and evenly coated. Taking ...