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Wish I had the answer. I've never baked it at less than 450. IDK if it'll raise at 325. freshwest Jan 2013 #1
what are you cooking it with? mzteris Jan 2013 #2
I'm just making a roasted turkey breast, with stuffing, Sheldon Cooper Jan 2013 #4
yum :) n/t azurnoir Jan 2013 #10
Here it says 30 minutes @ 325 azurnoir Jan 2013 #3
Wow, that's a great recipe. Sheldon Cooper Jan 2013 #5
lol I've been told that Jiffy mix isn't really corn bread azurnoir Jan 2013 #7
honey, it sho nuff ain't. mzteris Jan 2013 #12
I'm originally from the south kurtzapril4 Jan 2013 #13
mustve been the mzteris Jan 2013 #17
+1. No sugar in the cornbread! Apologies to those who like it. freshwest Jan 2013 #15
I agree. I cant stand the boxed cornbread. Too much sweetness. nm rhett o rick Jan 2013 #21
That's a new one for me. My recipe calls for 450. I never cooked cornbread dressing less than 425. freshwest Jan 2013 #16
You can't really trade temperature for time like that unfortunately. PoliticAverse Jan 2013 #6
Corn bread is REAL forgiving....and if it's in a cast iron skillet, it's evenly distributed and MADem Jan 2013 #9
Cook it longer--it'll work. Preheat the pan! MADem Jan 2013 #8
Thanks for the advice, everyone. Sheldon Cooper Jan 2013 #11
Me too....have used Jiffy forever. dixiegrrrrl Jan 2013 #14
the south has no patent on cornbread grasswire Jan 2013 #18
That's because they're saving all that sugar to put in their tea. gkhouston Jan 2013 #20
I would have baked the bread while the turkey rested. grasswire Jan 2013 #19
Latest Discussions»Culture Forums»Cooking & Baking»The recipe for cornbread ...»Reply #21