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------------For Yellow Cornbread-------------. Heat a well-greased 10-inch ovenproof skillet at 450°F for 5 minutes Combine first 5 ingredients in a large bowl. Stir together egg and next 2 ingredients; add to dry ingredients, stirring just until moistened. Pour batter into the hot skillet Bake at 450°F for 20 minutes or until golden. ----------For Shrimp and Cornbread Stuffing------------. Cut cornbread into 1-inch cubes. Arrange in a single layer in a 15x10-inch jellyroll pan. Bake at 350°F for 10-15 minutes or until lightly browned. Peel shrimp and devien shrimp; set aside. Melt butter in large skillet over medium heat; add onion and garlic, and saute until tender. Add shrimp, sausage, green onions, corn, and jalapeno pepper. Cook stirring constantly until shrimp begin to turn pink. Remove from heat (shrimp will still be raw). Stir in cumin and next 5 ingredients. Fold in cornbread. Spoon into a lightly greased 13x9-inch baking dish. Bake at 350°F for 30 minutes.
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving