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Fried Cucumbers
Snack American

Fried Cucumbers

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
  2. 2 Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.

By Carmen

Karen's Sweet Corn Bread
Snack

Karen's Sweet Corn Bread

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
  2. 2 Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
  3. 3 Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

By KarenS

Sweet Corn Bread
Snack

Sweet Corn Bread

4.7

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
  2. 2 Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
  3. 3 Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

By bookwurm70

Chi Chi's Corn Cake
Snack

Chi Chi's Corn Cake

4.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
  3. 3 In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
  4. 4 In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
  5. 5 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

By Saundra

Spinach Artichoke Cornbread
Snack

Spinach Artichoke Cornbread

3.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
  3. 3 Mix Cheddar cheese, spinach, artichoke hearts, milk, and egg together in a separate bowl. Stir into the flour mixture just until moistened. Pour into the prepared muffin tin.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool briefly on a wire rack.

By Yeah_it's_Good

Healthier Grandmother's Buttermilk Cornbread
Snack

Healthier Grandmother's Buttermilk Cornbread

4.1

Prep
15 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (175 degrees C).
  2. 2 Heat a 9-inch iron skillet in the oven for 10 minutes. Melt butter in skillet and brush over sides of skillet. Pour excess butter into a large bowl. Whisk buttermilk and eggs into excess butter.
  3. 3 Mix sugar, baking soda, cornmeal, whole-wheat flour, and salt in another bowl. Whisk cornmeal mixture and frozen corn into buttermilk mixture. Scrape cornbread mixture into skillet.
  4. 4 Bake in preheated oven until a toothpick inserted into the center of skillet comes out clean, 20 to 25 minutes.

By MakeItHealthy

Mawmaw's Simple Fried Green Tomatoes
Snack American

Mawmaw's Simple Fried Green Tomatoes

4.7

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Pour ice water into a large bowl and add tomatoes; soak for 5 minutes.
  2. 2 Meanwhile, heat 1/2 inch oil in a large skillet over medium-low heat.
  3. 3 Combine cornmeal and flour in a medium bowl. Remove tomatoes from ice water, one at a time, and coat lightly in cornmeal mixture; shake off any excess.
  4. 4 Working in batches, cook coated tomatoes in hot oil until edges are golden brown, about 4 minutes per side. Use a slotted spoon to remove tomatoes to a paper towel-lined plate. Sprinkle lightly with salt and serve hot.

By HeyGoodLookin

Cracklin' Bread I
Snack

Cracklin' Bread I

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degree C).
  2. 2 In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons.
  3. 3 In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions.
  4. 4 Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.

By Dee

Sour Cream Cornbread
Snack American

Sour Cream Cornbread

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

By Emily Hughes

Flea Terminator Dog Treats
Snack American

Flea Terminator Dog Treats

4.5

Prep
30 min
Cook
20 min
Total
230 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 2 Dissolve beef bouillon cubes in boiling water and set aside.
  3. 3 In a large bowl, stir together whole wheat flour, corn meal, brewer's yeast, and garlic powder. Add egg yolks, then gradually pour in bouillon water mixture while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
  4. 4 Bake in the preheated oven for 20 minutes, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.

By MOMDAUGHTERCOOKS

5 Minute Microwave Cornbread
Snack American

5 Minute Microwave Cornbread

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Mix together flour, cornmeal, milk, egg, sugar, oil, baking powder, and salt in a microwave-safe glass or ceramic bowl until well combined.
  2. 2 Heat in the microwave on high until a toothpick inserted into the center comes out clean, about 3 minutes. Rotate the bowl halfway through cooking if the microwave does not have a turntable.

By Sylvia Moestl Vasilik

Pain de Campagne - Country French Bread
Snack French

Pain de Campagne - Country French Bread

4.7

Prep
180 min
Cook
25 min
Total
325 min

Instructions

  1. 1 To make the poolish, whisk 1/2 teaspoon yeast into 1/2 cup warm water — 110 degrees F (45 degrees C) — in a bowl. Stir in whole wheat flour until resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also ripen in the refrigerator for 12 to 15 hours, bringing poolish back to room temperature before proceeding with the recipe. Poolish is ready when bubbly and loose, with a yeasty, sour aroma.
  2. 2 Scrape poolish into a bowl; stir in 2 1/2 cups warm water and remaining 1/2 teaspoon yeast until combined. Add bread flour, 1 cup at a time, mixing well after each addition, until dough becomes too difficult to stir.
  3. 3 Turn dough out onto a floured work surface and knead for 10 to 12 minutes, adding more flour only when dough becomes too sticky to handle. Sprinkle salt over dough; continue kneading until smooth and springs back to the touch, 5 to 7 minutes more. Shape dough into a round; cover with a damp cloth for 5 to 10 minutes.
  4. 4 Place dough in a large, lightly oiled bowl and turn to coat. Cover with a damp cloth and let rise at room temperature until doubled in volume, 2 to 3 hours.
  5. 5 Punch down dough to deflate; cut into two pieces. Shape into two rounds, cover with plastic wrap or a damp cloth, and allow to rest for 30 minutes at room temperature.
  6. 6 Form dough rounds into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place loaves, seam-sides up, on the floured cloth. Dust loaf tops with flour, cover with a damp cloth, and let rise until doubled in volume, about 2 hours.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C).
  8. 8 Sprinkle a separate baking sheet with cornmeal. Gently transfer risen loaves to prepared baking sheet, seam-sides down. Slash loaves several times on the diagonal with a serrated knife or razor blade.
  9. 9 Immediately place scored loaves in the preheated oven; bake until loaves are golden brown, about 25 to 30 minutes. Cool loaves on wire racks.

By violet

Doggie Biscuits
Snack American

Doggie Biscuits

4.4

Prep
25 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  2. 2 Mix together whole wheat flour, all-purpose flour, cornmeal, and oats. Make a well in the center of the dry ingredients and gradually pour in water, oil, eggs, peanut butter, and vanilla. Mix well.
  3. 3 On a flat surface, use a rolling pin to roll out the dough. Cut the dough into dog biscuit shapes using a cookie cutter. Place the biscuits onto the prepared cookie sheets.
  4. 4 Bake the biscuits in the preheated oven for 20 minutes. After 20 minutes, turn off the oven but let the biscuits remain inside the oven for another 20 minutes to harden.

By Dani

Jalapeño Cornbread
Snack American

Jalapeño Cornbread

4.1

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the center position.
  2. 2 Mix together cream-style corn, cornmeal, buttermilk, eggs, corn oil, Cheddar cheese, jalapeño peppers, salt, and baking soda in a large bowl until batter is well combined.
  3. 3 Put butter into a 9-inch square baking dish and place in the preheated oven until melted, 2 to 3 minutes.
  4. 4 Pour batter over melted butter in the baking dish.
  5. 5 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 35 minutes.

By Sheila

Okra Patties
Snack American

Okra Patties

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat 1 inch oil in a large skillet over medium-high heat to 375 degrees F (190 degrees C).
  2. 2 Mix okra, onion, water, egg, salt, and pepper together in a large bowl. Combine flour, cornmeal, and baking powder in a small bowl: add to okra mixture.
  3. 3 Lower spoonfuls of okra batter carefully into the hot oil in batches. Fry on each side until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra batter.

By REDIRG

Corn Dog Bites
Snack American

Corn Dog Bites

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
  2. 2 Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
  3. 3 Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
  4. 4 Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

By cyndib

Italian Bread Using a Bread Machine
Snack Italian

Italian Bread Using a Bread Machine

4.7

Prep
25 min
Cook
30 min
Total
185 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place 1 1/3 cups warm water, olive oil, flour, brown sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run the Dough cycle, about 90 minutes.
  3. 3 Sprinkle cornmeal onto a cutting board. Punch down dough, turn out onto a lightly floured surface, and form into two loaves.
  4. 4 Place loaves, seam-side down, onto the cutting board; cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Beat egg and 1 tablespoon water together in a small bowl; brush over risen loaves.
  7. 7 Use a sharp knife to quickly cut one long slash down the center of each loaf.
  8. 8 Gently shake the cutting board to make sure the loaves are not sticking; use a spatula or pastry knife to loosen them if necessary. Slide loaves onto a baking sheet with a quick but careful motion.
  9. 9 Bake in the preheated oven until loaves are golden brown and sound hollow when tapped on the bottom, 30 to 35 minutes.

By Allrecipes Member

Jalapeno Green Onion Ale Corn Bread
Snack American

Jalapeno Green Onion Ale Corn Bread

4.5

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
  2. 2 Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
  3. 3 Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
  4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Karen Moorse

Mini Cornmeal Cupcakes with Maple Butter Cream
Snack American

Mini Cornmeal Cupcakes with Maple Butter Cream

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F. Spray mini muffin pans with baking spray.
  2. 2 For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until combined; set aside.
  3. 3 Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes. Beat in 1 egg at a time until well blended; add in the milk and sour cream. Beat in the dry ingredients on low speed until completely mixed in.
  4. 4 Bake for 20 to 25 minutes or until they are lightly browned and firm in the center. Cool to room temperature.
  5. 5 For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. Add in the powdered sugar and maple syrup on low speed until combined and then whip it on high speed for 2 to 3 more minutes. Frost cooled cupcakes with the butter cream and serve.

By Pam Cooking Spray

Authentic Mexican Corn Bread
Mexican

Authentic Mexican Corn Bread

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
  2. 2 Whisk sweetened condensed milk and sugar together in a large bowl. Whisk in eggs, and vanilla. Stir in whole kernel corn, cream-style corn, and butter.
  3. 3 Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
  4. 4 Pour batter into the prepared baking dish.
  5. 5 Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

By thiswayhome

Sweet Corn Tomalito
Dinner Mexican

Sweet Corn Tomalito

4.7

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Blend 1 cup corn kernels, water, and cornmeal in a blender or food processor just until smooth.
  2. 2 Mix sugar, margarine, and masa harina together in a medium bowl until light and fluffy. Stir in blended corn mixture. Mix in remaining 1 cup corn, milk, baking powder, and salt until smooth.
  3. 3 Pour tomalito batter into the top of a double boiler over simmering water, and cover tightly with aluminum foil. Steam until firm, 50 to 60 minutes, checking water level occasionally and refilling if necessary.
  4. 4 Stir pudding before serving to give it a consistent texture. Serve in small scoops.

By THEKIRKLANDS

Mom's Mexican Cornbread
Side Dish Mexican

Mom's Mexican Cornbread

4.5

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9X12-inch baking dish with cooking spray.
  2. 2 Heat a large skillet over medium heat. Add ground beef; cook and stir until no longer pink. Set aside.
  3. 3 Whisk cornmeal, salt, and baking soda together in a large bowl. Stir in corn, milk, Cheddar cheese, onion, jalapeños, and egg. Stir in browned beef; pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until golden brown, about 1 hour.

By snowylady

Mrs. Patti's Mexican Cornbread
Dinner Mexican

Mrs. Patti's Mexican Cornbread

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large cast iron skillet.
  2. 2 Whisk together cornmeal, baking powder, and salt in a large bowl. Beat in sour cream and eggs until thoroughly combined. Stir in cream-style corn, onion, vegetable oil, and jalapeño peppers until incorporated.
  3. 3 Pour 1/2 of the batter into the prepared cast iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
  4. 4 Bake in the preheated oven until set and cheese topping is melted and browned, about 45 minutes.

By MAIL8D

Habanero Honey Sweet Corn Cake
Side Dish Mexican

Habanero Honey Sweet Corn Cake

5.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
  2. 2 Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth.
  3. 3 Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
  4. 4 Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
  5. 5 Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.
  6. 6 Let cool until warm or room temperature before garnishing and serving.

By John Mitzewich

Tomalito — Sweet Corn Pudding or Cake
Dessert Mexican

Tomalito — Sweet Corn Pudding or Cake

4.7

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Beat butter in a medium bowl with an electric mixer until creamy; beat in masa harina and water until smooth.
  3. 3 Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
  4. 4 Combine sugar, cream, baking powder, and salt in a separate bowl; stir into corn mixture to combine. Spoon batter into an ungreased 8-inch square baking dish; smooth top with a spatula. Cover the dish with aluminum foil.
  5. 5 Place covered baking dish in a 9x13-inch casserole dish; add enough hot water to casserole dish to come halfway up sides of baking dish.
  6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Remove dish from water bath; cool, about 10 minutes.

By SONJASTEIN

Absolute Mexican Cornbread
Dinner Mexican

Absolute Mexican Cornbread

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Beat together butter and sugar in a large bowl.
  3. 3 Beat in eggs one at a time.
  4. 4 Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.
  5. 5 Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth.
  6. 6 Pour batter into the prepared pan.
  7. 7 Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

By Judy Spence

Mexican-Style Cornbread
Dinner Mexican

Mexican-Style Cornbread

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
  3. 3 Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.
  4. 4 Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined.
  5. 5 Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.
  6. 6 Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

By Lynn Gibson

Taco Pie Pizza
Dinner Mexican

Taco Pie Pizza

3.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the flour, cornmeal, sugar and baking powder. Stir in the milk, oil and eggs, mixing until just moist. Spread in a greased 12 inch deep-dish pizza pan, or a 10x15 inch baking pan.
  2. 2 Bake the crust for 10 minutes. Remove from the oven, and sprinkle with 1 cup of the cheese. Bake for another 10 minutes.
  3. 3 Spread the refried beans and mayonnaise over the melted cheese. Top with blue cheese dressing, turkey chili, and remaining cheese.
  4. 4 Bake for 12 to 15 more minutes in the preheated oven. Top with lettuce and diced tomatoes before slicing and serving.

By Amy Brolsma

Easy Tamale Pie
Dinner Mexican

Easy Tamale Pie

4.3

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
  3. 3 Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

By Quinn Floch