Cooking & Baking
Related: About this forumThe 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!
freshwest
(53,661 posts)mzteris
(16,232 posts)are you layering or mixing together or . . . well, could you elaborate?
Sheldon Cooper
(3,724 posts)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.
azurnoir
(45,850 posts)azurnoir
(45,850 posts)Sheldon Cooper
(3,724 posts)I wish I was making that instead of jiffy mix from a box. Thanks!
azurnoir
(45,850 posts)it's corn cake because it's so sweet
mzteris
(16,232 posts)lol........ sweet cornbread is an abomination upon the earth.
blech
kurtzapril4
(1,353 posts)and I've had cornbread both ways down there. I like them either way just fine, they're yummy!
mzteris
(16,232 posts)"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.
freshwest
(53,661 posts)rhett o rick
(55,981 posts)freshwest
(53,661 posts)PoliticAverse
(26,366 posts)It usually ends up with part being underdone while part is overdone.
MADem
(135,425 posts)heated.
MADem
(135,425 posts)Keep your eye on it--my guess? Around thirty minutes, thirty five if your oven is slow...!
Sheldon Cooper
(3,724 posts)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.
dixiegrrrrl
(60,010 posts)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.
grasswire
(50,130 posts)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.
gkhouston
(21,642 posts)I've lived in the South most of my life and prefer my cornbread and my tea lightly sweetened.
grasswire
(50,130 posts)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.