Bonnies Spanish Cornbread Recipes

BONNIE'S GOLDEN FEATHERLIGHT CORNBREAD

Steps:

• 1. Grease an 8 inch pan and preheat the oven to 400 degrees.
• 2. Mix the dry ingredients together in a medium bowl: Flours, cornmeal, salt, sugar, and baking powder. Mix well.
• 3. Mix the wet ingredients with a whisk until well blended: egg, oil, and milk.
• 4. Combine the wet ingredients with the dry ingredients, stirring gently until combined. Pour into the greased pan.
• 5. Bake for 30 to 40 minutes, depending on your oven, altitude, etc. Use the toothpick test, and when the pick is clean, remove from the oven. Let the cornbread cool in the pan or serve while still warm. Enjoy!

BONNIE'S BEANS AND WEINERS BUTTERMILK CORNBREAD

Steps:

• 1. BEANS AND WEINERS: Pre-heat the oven to 400 degrees. Set a heavy castiron skillet inside to preheat as well. You want the skillet hot.
• 2. Chop the onion and pepper and saute over medium heat until done.
• 3. Add the beans to the vegetables.
• 4. Mix well.
• 5. Add the chopped jalapeno peppers.
• 6. Add the ketchup, brown sugar, and barbecue sauce.
• 7. Slice the hot dogs into bite-sized pieces.
• 8. Add the sliced hot dogs to the bean mixture in the skillet.
• 9. Remove the hot skillet from the oven with a mitt. Add a little oil and swish it around in the skillet. Using a barbecue brush, brush some oil on the sides of the skillet, put the bean mixture in the castiron skillet and set aside while you make the topper.
• 10. CORNBREAD TOPPER: In a medium size mixing bowl, add cornmeal, flour, baking powder, sugar and salt. Mix well with a whisk. Add an egg in a well in the center and the oil, whisk it to gently mix, then add the buttermilk.
• 11. GENTLY MIX with only 3 or 4 turns of the whisk, just until all the flour is moistened. DO NOT BEAT!
• 12. With a large spoon put gobs of cornmeal batter on top of the bean mixture in the skillet.
• 13. Spread the batter evenly over the bean mixture.
• 14. Bake for about 30 minutes until golden brown.
• 15. Cut a slice and Enjoy!

MEXICAN STYLE CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
• In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
• In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
• Bake for 30 to 35 minutes until center is set and top is golden brown.

BONNIE'S FRESH SPANISH SALSA

Steps:

• 1. Use all fresh ingredients for the best results. In a medium mixing bowl, add the fresh diced tomatoes and diced onion and minced garlic. We like our salsa with a little juice. This will depend on how juicy your tomatoes are. If you want it drier, remove the excess and set aside in case you decide you want it wetter.
• 2. Add the rest of the ingredients, fine diced jalapeno and Anaheim peppers that have been seeded and the white membrane removed. Add 3 tablespoons of Marsala wine, 1/4 cup chopped cilantro or more to taste, juice of one lime and the pulp, Kosher salt and pepper to taste. Mix well and chill for at least 3 hours before serving.
• 3. Serve with your favorite chips or Latin food. This salsa is great on nachos or with eggs, too. Here is how it looks! Enjoy!

AMISH CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• Grease 8' square pan.
• Stir together dry ingredients.
• Mix liquid ingredients together.
• Make a well in the dry ingredients, then add liquid all at once.
• Mix thoroughly.
• Pour into pan and bake for 25-30 minutes.
• Serve warm.
• Note: I recommend using buttermilk, I have found the flavour and texture to be better than when using milk.

SWEET CORNBREAD - BONNIE STERN

Steps:

• In a large bowl, combine flour, cornmeal, baking powder, salt and sugar.
• In a separate bowl, combine eggs, oil and buttermilk.
• Add egg mixture to the large bowl and combine. Add corn and jalapeno, if using. Stir until all ingredients are moistened.
• Transfer batter to an oiled 13 x 9 baking dish. Bake in a preheated 350*F oven for 35 minutes, or until bread springs back when pressed in center or a cake tester comes out clean.
• Cool for 20 minutes before cutting.
• NOTE: If using Soy Milk, sour by adding 1 tbsp of vinegar or lemon juice and let stand for 10 minutes before adding.