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Sat Jan 5, 2013, 02:16 PM

The recipe for cornbread says to bake at 400 for 15-20 minutes.

Everything else is being baked at 325. If I put the cornbread in with the other stuff, how much should I increase the cooking time for it? I'm baking it in a cast iron pan, if that matters. I tried to google this but didn't have much luck. Thanks!

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Reply The recipe for cornbread says to bake at 400 for 15-20 minutes. (Original post)
Sheldon Cooper Jan 2013 OP
freshwest Jan 2013 #1
mzteris Jan 2013 #2
Sheldon Cooper Jan 2013 #4
azurnoir Jan 2013 #10
azurnoir Jan 2013 #3
Sheldon Cooper Jan 2013 #5
azurnoir Jan 2013 #7
mzteris Jan 2013 #12
kurtzapril4 Jan 2013 #13
mzteris Jan 2013 #17
freshwest Jan 2013 #15
rhett o rick Jan 2013 #21
freshwest Jan 2013 #16
PoliticAverse Jan 2013 #6
MADem Jan 2013 #9
MADem Jan 2013 #8
Sheldon Cooper Jan 2013 #11
dixiegrrrrl Jan 2013 #14
grasswire Jan 2013 #18
gkhouston Jan 2013 #20
grasswire Jan 2013 #19

Response to Sheldon Cooper (Original post)

Sat Jan 5, 2013, 02:19 PM

1. Wish I had the answer. I've never baked it at less than 450. IDK if it'll raise at 325.

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Response to Sheldon Cooper (Original post)

Sat Jan 5, 2013, 02:22 PM

2. what are you cooking it with?

are you layering or mixing together or . . . well, could you elaborate?

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Response to mzteris (Reply #2)

Sat Jan 5, 2013, 02:25 PM

4. I'm just making a roasted turkey breast, with stuffing,

and the breast and stuffing are at 325. I want to throw the cornbread in with them without having to wait until they're done, then turn the oven up and put the cornbread in. I guess I could wait, the turkey will have to sit for awhile before I carve it anyway.

Edited to actually answer your question: all are being baked in separate pans.

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Response to Sheldon Cooper (Reply #4)

Sat Jan 5, 2013, 03:35 PM

10. yum :) n/t

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Response to azurnoir (Reply #3)

Sat Jan 5, 2013, 02:27 PM

5. Wow, that's a great recipe.

I wish I was making that instead of jiffy mix from a box. Thanks!

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Response to Sheldon Cooper (Reply #5)

Sat Jan 5, 2013, 02:50 PM

7. lol I've been told that Jiffy mix isn't really corn bread

it's corn cake because it's so sweet

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Response to azurnoir (Reply #7)

Sat Jan 5, 2013, 05:49 PM

12. honey, it sho nuff ain't.

lol........ sweet cornbread is an abomination upon the earth.

blech

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Response to mzteris (Reply #12)

Sat Jan 5, 2013, 05:51 PM

13. I'm originally from the south

and I've had cornbread both ways down there. I like them either way just fine, they're yummy!

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Response to kurtzapril4 (Reply #13)

Sun Jan 6, 2013, 01:38 PM

17. mustve been the

"northern" part of the South. Or one of those damn yankees (you know that definition, don't you?)

Never ever EVER had sweet cornbread in the south baked by a true born and bred southerner. Never.

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Response to mzteris (Reply #12)

Sat Jan 5, 2013, 09:04 PM

15. +1. No sugar in the cornbread! Apologies to those who like it.

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Response to mzteris (Reply #12)

Tue Jan 8, 2013, 09:34 AM

21. I agree. I cant stand the boxed cornbread. Too much sweetness. nm

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Response to azurnoir (Reply #3)

Sat Jan 5, 2013, 09:06 PM

16. That's a new one for me. My recipe calls for 450. I never cooked cornbread dressing less than 425.

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Response to Sheldon Cooper (Original post)

Sat Jan 5, 2013, 02:28 PM

6. You can't really trade temperature for time like that unfortunately.

It usually ends up with part being underdone while part is overdone.

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Response to PoliticAverse (Reply #6)

Sat Jan 5, 2013, 02:59 PM

9. Corn bread is REAL forgiving....and if it's in a cast iron skillet, it's evenly distributed and

heated.

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Response to Sheldon Cooper (Original post)

Sat Jan 5, 2013, 02:58 PM

8. Cook it longer--it'll work. Preheat the pan!

Keep your eye on it--my guess? Around thirty minutes, thirty five if your oven is slow...!

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Response to Sheldon Cooper (Original post)

Sat Jan 5, 2013, 05:04 PM

11. Thanks for the advice, everyone.

Update: I baked it at 325 for 30 minutes and it came out fine. If I had to do it again, I'd probably take it out a minute or two sooner, but it's good nonetheless. And to the poster who said that jiffy mix is more like corncake, I say: Yes! I like my cornbread sweet.

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Response to Sheldon Cooper (Reply #11)

Sat Jan 5, 2013, 06:51 PM

14. Me too....have used Jiffy forever.

My "truely" Southern friends made the ugly face so I have learned not to mention it to them.

I have an ancient 12 in round heavy cast iron skillet, which i stick in the oven for the last few minutes of pre-heating, and let the cornbread mix sit a few minutes after adding the liquid. Then I oil the pan quickly, pour in the mix, and bake at 400 for 25 minutes ( our oven is a bit slow).
By pre-heating the pan, the bottom of the cornbread is kinda crispy.

Also..I use a honey butter spread on the cooked cornbread..yep, it does make it a bit sweeter, which I like.

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Response to dixiegrrrrl (Reply #14)

Mon Jan 7, 2013, 03:31 PM

18. the south has no patent on cornbread

It was certainly a staple of the New World way before there was an area defined as "the south". Our Southern friends can eat it however way they want it and I won't make an ugly face about their choice. I don't like cornbread cake, but I do like just a touch of sugar in the bread.

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Response to dixiegrrrrl (Reply #14)

Mon Jan 7, 2013, 09:41 PM

20. That's because they're saving all that sugar to put in their tea.



I've lived in the South most of my life and prefer my cornbread and my tea lightly sweetened.

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Response to Sheldon Cooper (Original post)

Mon Jan 7, 2013, 03:33 PM

19. I would have baked the bread while the turkey rested.

Take the turkey out and cover it with a foil tent. Crank up the oven and cook your cornbread. Also gives you time to make gravy or whatever else you need to do while the turkey is resting. And your bird will be much more tender with a rest before carving, too.

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