Yield: Yields 18 cups of cubed cornbread.
If you don’t have a jelly roll pan, you can bake the cornbread in muffin tins or a 9×13-inch baking pan, lengthening the cooking time to 20 to 25 minutes.
This is my go-to for northern-style corn bread. It's delicious!
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review