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Old 10-07-2016, 02:42 PM   #241
EnglishLit
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Would love to have your recipe for your cranberry yam bake! I love experimenting with recipes during the fall season!

I made candied red kuri squash last year alongside candied yams, and my husband had difficulty trying to figure out which was the red kuri and which had regular sweet potatoes!
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Old 10-14-2016, 10:38 AM   #242
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I never realized how little carbs are in the baby corn!
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Old 10-16-2016, 09:48 PM   #243
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English Lit...I just saw your post. Here's my recipe for the cranberry yam bake:


1/2 cup flour (I think I used Carbalose last year, but you could use a little Spelt or oat flour with it)
1/2 cup lightly packed brown sugar sub (I use Sukrin Gold)
1/4 cup old fashioned rolled oats
2 tablespoons flaxmeal
2 tablespoons finely chopped nuts (pecans or walnuts are nice)
1/2 tsp cinnamon
1/3 cup butter
2 cups fresh cranberries
1 15 3/4 oz. can yams. drained and cut up (I use Princella brand)
1 package La Nouba marshmallows, cut in 4ths to mimic miniature ones

Mix flour, brown sugar sub, oats, flaxmeal, and cinnamon together. Cut in the butter with a pastry cutter or with your fingers into pea-sized crumbs. Set aside 1 cup of the mixture. Combine the rest with the yams and the cranberries in a 2 quart baking dish. Sprinkle the reserved oat mixture over top.
Bake at 350 degrees for 30 minutes. Top with La Nouba marshmallows and bake an additional 5 to 10 minutes until marshmallows are browned
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Old 10-16-2016, 09:50 PM   #244
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What size cast iron skillet do you bake the cornbread in?
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Old 10-23-2016, 07:03 PM   #245
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I made this tonight and it was fantastic! Thank you!
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Old 04-16-2017, 04:59 AM   #246
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Still my favorite cornbread. I made a variation of this after watching The Kitchen on Food Network. They made cornbread in a cupcake pan, layering cheese in the center of batter. They also glazed the cornbread cupcakes with honey/butter mixture while they were warm. OMG! They were so good. They did stick to my greased nonstick cupcake pan though. Next time will try my greased silicone pan or well greased foil cupcake liners.
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Old 04-16-2017, 09:38 AM   #247
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It's such a good recipe, isn't it? I often add small-diced onion, minced jalapenos, and cheddar cheese to mine. DH loves it. In fact, he says this is the BEST cornbread he ever ate, including that which his Mom used to make - and being a true Southern cook, she made some awesome stuff!

I make mine in a 12" cast iron skillet, which I put in the oven while it's preheating, and a fat dollop (tablespoon or so) of bacon grease to it just before adding the batter, carefully swirl it around to coat, then pour in the batter and bake. It gets this awesome crust around the edges and it's just THE BEST stuff!
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Old 04-16-2017, 11:49 AM   #248
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Ugh, I made Jiffy cornbread the other night because I was running late and had to get dinner on the table in a hurry, and it was TERRIBLE. I nibbled on my piece and my husband barely ate his one slice, he normally has about 2-3 slices of cornbread. It cannot hold a candle to this recipe.

I'm going to make batch cornbread and put it in individual freezer bags so all I will have to do is add eggs and milk. It's the only reason I still have almond flour around.
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Old 04-16-2017, 12:06 PM   #249
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The bread itself freezes well too. It makes a huge skillet so I just cut it in wedges and freeze it in gallon ziplocs. You can't keep it TOO long but it will last a couple months without a problem.
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